Place pork rinds between sheets of parchment paper or in a zippered freezer bag and use a mallet or a rolling pin to smash and crush the pork rinds into crumbs.
In a large mixing bowl add 1 ½ cups smashed pork rinds,⅓ cup almond flour, 2 tablespoons cocoa powder, and ¼ cup powdered sweetener.
Use a whisk to mix until combined.
Add 1 cup peanut butter and 1 teaspoon vanilla extract to the mixture and use a larger spoon to combine until a gritty dough forms.
Place a sheet of parchment paper or a silicone mat on a baking sheet. Use a cookie scoop to form a ball and roll between hands to make a smooth ball. Place on the cookie sheet and repeat.
Place the baking sheet with the balls into the freezer or the fridge for 20 minutes until firm.
Add 2 tablespoons of low-carb powdered sweetener to a small bowl and roll each ball into powdered sweetener to coat. Serve. Store leftover muddy buddy snowballs in a covered container in the fridge for up to a week.
*All Nutritional Data are Estimates based on the Products I used*Yield: 23 balls, Servings: 23, Serving Size: 1 ball, Net Carbs per Serving: 1g, Amounts per serving-