Prepare a sheet pan with parchment paper.

Add the softened butter, cream cheese, and vanilla to a mixing bowl. Beat with a hand beater until combined.

In a separate bowl, add the cinnamon, 1 tablespoon of granulated sweetener, and the melted butter. Mix well.

Gently mix the cinnamon-sugar mixture into the cream cheese mixture.

Cover the bowl and place it in the refrigerator for 20-25 minutes to chill.

In a small mixing bowl, add the pork rinds, a heaping tablespoon of cinnamon, and 1/3 cup granular sweetener. Mix well.

Using a tablespoon-sized cookie scoop, scoop the fat bomb mixture onto the prepared baking sheet. You should have 12 fat bombs.

Roll each individual ball in the pork rind mixture and place back onto the baking sheet.

Serve immediately or store in the refrigerator in a covered container.