I would just give it more time. I had a beer that was nearly 10% and took nearly 6 weeks to fully carb. I thought I killed all the yeast. Also my basement was a bit chilly at the time...probably 62-65*.
carbing in a keg sounds like a good idea. (Wish I had that option) Hopefully the bottles carb for you. The beer that took me so long to carb up really carbed good. The swing tops sound like a shot going off when I open them.