Measure out the pork rinds.

Break them up into smaller pieces to resemble cereal.

Heat the butter in a pan over medium heat. In a ramekin, measure out the heavy cream and erythritol.

Continue to let the butter cook until browned; it should start to bubble a little bit. This will not only add a different flavor profile to the caramel, but it will also give it that characteristic color.

Once browned, remove the pan from the heat and add in the heavy cream and erythritol... Keep stirring and return the pan to the heat.

Continue stirring until the mixture takes on a caramel-like consistency.

Add in the pork rinds, thoroughly coating them in the caramel sauce.

Transfer the caramel-coated pork rinds to a plate.

Place in the fridge for 20–40 minutes to allow the caramel to harden.

Remove from the fridge once hardened.

Pour the coconut milk over the cereal. Sprinkle with cinnamon and enjoy!