Step 1.  Cut the pork rinds into 1/2-1 inch pieces and place in a large bowl.  Cover a large cookie sheet with parchment paper.

Step 2.  Add butter to a medium-sized saucepan and heat over Medium heat until browned, 4-6 minutes.  Stir occasionally until minute 3, and then constantly until it becomes a medium brown.

Step 3.  Add heavy whipping cream and 3 tablespoons sweetener to the pan and cook until thickened, 2-3 minutes more.  Stir continuously.

Step 4.  Use a rubber spatula to fold the caramel sauce into the bowl of pork rinds, mixing until all surfaces are coated.

Step 5.  Arrange the pork rinds on the parchment-covered cookie sheet and sprinkle with 1/3 of the cinnamon sugar mixture.  Mix it up and repeat 2 more times until all surfaces are covered in the sprinkled sweetener.

Step 6.  Leave on the counter until cooled.  Can be stored in an airtight container at room temperature for 3-4 days.