Keto Muddy Buddy Snowballs are a quick, no-bake, irresistibly tasty low-carb and paleo-friendly treat. This recipe recreates the familiar flavors and crunch of muddy buddies (also called puppy chow) in a grain-free, gluten-free version that’s rolled into bite-sized snowballs and coated in powdered low-carb sweetener.
Each snowball is just about 1g net carb, depending on the ingredients you use. No oven or hot appliances are required, so these are great to make with kids or when you want a simple holiday or weeknight snack. The texture is pleasantly crunchy from crushed pork rinds while the peanut or almond butter provides a rich, satisfying chew.
This version is inspired by classic snowball cookies and traditional muddy buddy Chex mixes, reworked here to be low-carb and paleo-friendly by replacing high-carb cereal with crushed pork rinds for the crunch.
Ingredients for shopping
- Pork rinds, plain and unflavored — crushed into fine crumbs
- Almond flour
- Unsweetened cocoa powder
- Low-carb powdered sweetener (powdered erythritol/monk fruit or similar)
- Peanut butter or almond butter, unsweetened
- Vanilla extract
Tip: Warm the peanut or almond butter for about 10–15 seconds in the microwave to make it easier to mix. A one-tablespoon cookie scoop helps form uniform balls quickly.
Substitutions
- Peanut butter: Use almond butter or sunflower seed butter for a paleo or nut-free option.
- Cocoa powder: Cacao powder can be used instead of cocoa powder if preferred.
Equipment
- Cookie scoop (tablespoon size) or small spoon
- Parchment paper or silicone mat
- Baking sheet or tray
- Mallet or rolling pin (for crushing pork rinds)
- Mixing bowls and a spoon or spatula
Storage
Store leftover snowballs in a covered container in the refrigerator for up to one week. They also freeze well for longer storage; thaw in the fridge before serving.
Printable Recipe Card
Keto Muddy Buddy Snowballs
Author: Stacey
Description: A quick, no-bake, low-carb and paleo-friendly take on muddy buddies, rolled into festive snowballs.
Prep Time: 5 mins • Refrigeration: 20 mins • Total: 25 mins
Yield: about 23 balls • Serving: 1 ball • Calories: ~100 kcal
Ingredients
- 1 ½ cups crushed pork rinds (plain, unflavored)
- ⅓ cup almond flour
- 2 tablespoons unsweetened cocoa powder
- ¼ cup low-carb powdered sweetener, plus extra for coating (about 3 tablespoons)
- 1 cup peanut butter or almond butter (unsweetened)
- 1 teaspoon vanilla extract
Instructions
- Place pork rinds between sheets of parchment or in a sealed plastic bag and crush to fine crumbs using a mallet or rolling pin.
- In a large bowl, combine 1 ½ cups crushed pork rinds, ⅓ cup almond flour, 2 tablespoons cocoa powder, and ¼ cup powdered sweetener. Whisk until evenly mixed.
- Add 1 cup peanut butter (warmed slightly if needed) and 1 teaspoon vanilla. Stir until a gritty dough forms and ingredients are fully incorporated.
- Line a baking sheet with parchment or a silicone mat. Use a cookie scoop or tablespoon to portion dough, then roll between your palms to form smooth balls. Place on the prepared sheet.
- Chill the tray in the refrigerator or freezer for about 20 minutes, until balls are firm.
- Place 2–3 tablespoons powdered sweetener in a small bowl and roll each chilled ball in the sweetener to coat. Serve immediately or refrigerate until ready to eat.
Notes
*Nutritional information is an estimate based on the specific products used. Yield: about 23 balls. Net carbs per serving are approximately 1 g depending on ingredient brands.
Nutrition (approx. per ball)
- Calories: 100 kcal
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 5 g
- Fat: 8 g
- Sodium: ~150 mg
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