In a small mixing bowl, combine the almond flour, hemp seed, swerve sweetener, salt, and cinnamon.
Add the softened (or melted) butter to the dry ingredients and using either your fingers or a fork, combine the two until you have small crumbs.
To make the Rhubarb Muffins
In a large mixing bowl combine the almond flour, coconut flour, Swerve Granulated Sweetener, salt, and baking powder.
Add the diced rhubarb to the dry mix ingredients and toss to coat. Set aside.
In another mixing bowl, whisk together the eggs, heavy cream, water, and vanilla.
Make a well in the dry ingredients and pour in the egg mixture, then add the melted butter. Stir to combine well.
Line a muffin pan with paper liners and scoop about ¼ cup of batter into muffin pan.
Bake at 350 degrees for 20-25 minutes. Or, until muffins are lightly browned on top and no crumbs stick to a toothpick when inserted into the center of muffin.
Cool completely. Store in refrigerator up to 1 week. May be frozen up to 3 months.