In a microwave-safe container, add cream cheese and heavy whipping cream. Microwave for 20-30 seconds until soft. Add the diced jalapeno and stir to combine.

Prepare your dredging station. In one container, whisk eggs. Separately, grind in a food processor or chopper pork rinds and parmesan cheese until homogenous. Place in another container.

Over medium heat, add olive oil to the pan. Add pork sausage and cook until no longer pink.

Add cauliflower rice. Stir to combine. Continue until the cauliflower is tender and cooked through.

Add cream cheese mixture. Stir to combine.

Add the mozzarella and quickly mix together. Note that the cheese will act as a binder therefore it is important to incorporate everything together, creating a dough.

Remove from heat and let stand until cool to touch.

Scoop dough and with slightly wet hands, roll into uniform balls.

Roll the balls in the egg to coat then dredge in the pork rind/parmesan breading mixture. While dredging, you may use the palm of your hands to uniformly coat the balls with the breading.

Lightly grease Air Fryer with cooking spray. Bake at 400 degrees Fahrenheit for 6 minutes, turning halfway. Note that like ovens, air fryer times may vary. Look for golden balls. Alternatively, you may bake these using the conventional oven at 425 degrees Fahrenheit for 15 minutes.