Preheat your oven to 425F. Add the cream cheese, heavy whipping cream, and diced jalapeno to a microwave-safe dish. Microwave for 30 seconds, or until soft, then stir together to combine thoroughly

Grind the pork rinds and Parmesan cheese in a food processor until you have a homogenous breadcrumb type texture. Transfer the pork rinds to a shallow dish. Whisk the egg together in another shallow dish to finish setting up a dredging station for the rice balls.

Melt the butter in a skillet over medium heat. Fry the pork sausage until it’s no longer pink in the center.

Add the cauliflower rice to the sausage then stir to combine. Season with salt then continue cooking until the cauliflower rice softens.

Stir in the jalapeno cheese mixture, and the mozzarella, then keep stirring until everything is fully combined. The cheese will act as a binder for the rice balls, so you want it to be mixed evenly.

Remove the rice from the heat, then let it cool.

Use the coconut oil to grease an ice cream scoop and your hands. Scoop up the rice then form into uniform balls with the palm of your hands.

Coat each ball with egg then dredge in the pork rind breading mixture.

Bake for 15 minutes or until golden brown. If you have an air fryer then you can lightly grease the fryer and bake at 400F for 6 minutes, turning the rice balls over halfway through the cooking process.