I've made cinnamon pork rinds that had salt on them and they were fine. The salt balances the sweetness.

The two methods I've used were beating an egg white until completely frothy then tossing the pork rinds in with cinnamon and sweetener. They then have to be rebaked to dry them out. This method is not perfect because you have to get the ratio of egg white to pork rinds correct and a lot depends on the brand of pork rinds. Too much egg white and the rinds get soggy, then turn hard during baking. Too little and the cinnamon won't stick. Anyway, they will get a little harder during the baking no matter what and lose some of their puffiness.

The "instant" method is to melt butter, drizzle it over the rinds and toss with sweetener and cinnamon. You might want to use unsalted butter to keep them from getting too salty.

Karen