Preheat oven to 350 degrees.
Line a 12 cup muffin pan with paper liners.
In a medium bowl add the dry ingredients (almond flour, psyllium, sweeteners, coconut flour, baking powder and spices) and mix on low with a hand mixer.
Add the butter and beat on medium speed until it is mixed in. It will be crumbly.
Add the eggs and whipping cream and mix on medium speed.
Add the boiling water and beat until smooth and well blended.
Mix a bit of swerve sweetener, cinnamon and crushed walnuts in a small bowl.
Drop batter into muffin liners about 1/2 full.
Sprinkle a bit if cinnamon/ walnuts onto each one.
Top with batter and sprinkle a bit more cinnamon/walnuts over each muffin.
Bake for 28 minutes.
Remove and cool.
Cool completely before removing muffins from pan.