First thing you'll need to start executing the recipe is to grab a bowl and put the pork rinds inside but crush them into smaller pieces. Grab a frying pan, put two tablespoons of butter into it and put it on medium heat til the butter is browned.
Remove the pan from the heat and add two tablespoons of heavy cream to it, one tablespoon of erythritol and stir it until caramel is formed.
Coat the pork rinds in the caramel sauce and transfer them onto a plate or tin foil.
Put them in the fridge and chill them for 20 minutes before serving. Once in the serving bowl, add one cup of unsweetened vanilla coconut milk and sprinkle with cinnamon.