In a medium bowl, stir together the butter, sweeteners, and cinnamon until the mixture is like a thin paste. Set aside.

Preheat the oven to 325ºF and line the wells of two muffin pans with silicone or parchment liners.

In a blender, combine the cottage cheese, eggs, sweetener, and vanilla, and blend until smooth. Add the almond flour, whey protein, baking powder, and salt, and blend again until smooth.

Fill each muffin cup about half full with the batter. Add half a teaspoon of the cinnamon swirl into the center of each muffin and swirl lightly with a toothpick or the end of a small spoon without pushing it toward the bottom.

Divide the remaining batter over top, then add more cinnamon swirl and swirl it in.

Bake for 15 to 20 minutes, until the muffins are puffed and golden brown. The very top may not seem cooked through but will set when cooled.

Remove and let cool for 20 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the sweetener and heavy whipping cream. Add water in tiny amounts until a drizzling consistency is achieved. Drizzle over the cooled muffins.