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Beat the butter, cream cheese, and vanilla together in a mixing bowl.
In a separate bowl, add 1 tablespoon cinnamon, 1 tablespoon granular sweetener, and 1 tablespoon melted butter.
Gently swirl cinnamon sugar mixture into cream cheese mixture.
Cover bowl and place in fridge to cool for 20-25 minutes.
In a small mixing bowl, add pork rind crumbs, heaping tablespoon cinnamon, and 1/3 cup granular sweetener.
Prepare a sheet pan with parchment paper.
Using a tablespoon-sized cookie scoop, scoop the fat bomb mixture onto prepared surface.
Roll each individual ball in the pork rind mixture and place back on parchment surface.
Serve immediately or store in the fridge in a covered container.