Keto Sausage Balls: Your New Favorite Bold, Cheesy & Low-Carb Bite

Forget Everything You Thought You Knew About “Diet Food”

Hey friend, pull up a chair and let’s talk about one of life’s greatest kitchen miracles: the magical moment when a handful of simple ingredients transforms into something so incredibly delicious, you almost can’t believe it’s good for you. I’m talking about my legendary Keto Sausage Balls. If you’ve ever been on a low-carb journey, you know the struggle is real when a craving for something savory, cheesy, and satisfying hits. You deserve a snack that feels like a treat, not a punishment.

Well, consider these sausage balls your golden ticket. They’re the ultimate game-changer for busy mornings, hungry afternoons, and those “I need a party platter that will wow everyone” moments. We’re ditching the traditional biscuit mix and breadcrumbs that weigh down the classic version, and instead, we’re loading these little flavor bombs with spicy sausage, rich cream cheese, sharp cheddar, and a touch of almond flour to hold it all together. The result? A bite that’s unapologetically bold, perfectly moist, and 100% guilt-free. They come together in about 10 minutes flat and bake into golden perfection while you’re probably still deciding what to watch on TV. Ready to make your kitchen smell like a cozy dream? Let’s do this!

A Coastal Kitchen & A Last-Minute Lifesaver

I have to confess, my love for these sausage balls is deeply rooted in a little kitchen chaos of my own. Picture this: It’s a chilly, windy morning in my little coastal hometown. My dad and uncles have just come back from an early fishing trip, and they’ve unexpectedly brought three other hungry fishermen with them. The coffee is brewing, but the pantry is looking… creative. My grandma, the ultimate kitchen wizard, didn’t even blink. She pulled out a pound of sausage, the last bits of cheese from the fridge, and a bag of what she called her “magic nut dust” (which I now know as almond flour!).

With cold hands and a warm heart, she started mixing and rolling, telling stories all the while. In less than 30 minutes, she presented a platter of these golden, puffy, cheesy sausage balls. The entire house fell silent except for the sounds of pure, happy eating. That’s the magic I want to bring to your kitchen. No fuss, no stress, just incredibly good food that brings people together and solves a hangry crisis in record time. Every time I make these, I think of her, and I’m so thrilled to share that same feeling of effortless hospitality with you.

Keto Sausage Balls Recipe : Bold, Cheesy, and Low-Carb

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• Author: islamerrick
• Total Time: 30 minutes
• Yield: Makes about 24 sausage balls 1x

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Description

Keto Sausage Balls are bold, cheesy, and low-carb bites made with sausage, shredded cheese, and almond flour. Perfect for a protein-packed snack, appetizer, or quick breakfast, these savory bites are easy to make and keto-friendly.

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Ingredients

Scale 1x2x3x

• 1 lb ground pork sausage (mild or spicy)
• 1½ cups shredded cheddar cheese
• ¾ cup almond flour
• 2 tbsp cream cheese, softened
• 1 large egg
• ½ tsp baking powder
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• Optional: chopped parsley or jalapeños for added flavor

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine sausage, cheddar cheese, almond flour, cream cheese, egg, baking powder, and seasonings.
3. Mix thoroughly until well combined (using hands or a stand mixer).
4. Scoop mixture into 1-inch balls and place on the prepared baking sheet.
5. Bake for 20–25 minutes, or until golden brown and cooked through.
6. Let cool slightly before serving. Serve warm with your favorite dipping sauce.

Notes

• Use spicy sausage or add jalapeños for an extra kick.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven or air fryer for best texture.
• Freeze unbaked or baked sausage balls for up to 2 months.
• Pair with mustard, ranch, or sugar-free BBQ sauce for dipping.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snack, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 3 sausage balls
• Calories: 240
• Sugar: 1g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 60mg

Keywords: keto sausage balls, low carb sausage recipe, cheesy sausage appetizer, almond flour sausage balls, keto snacks, gluten free sausage bites

Gather Your A-Team: Simple Ingredients, Big Flavor

Here’s the beautiful part: you only need a handful of ingredients to create this magic. I’ve included some of my favorite chef insights and swaps so you can make this recipe your own, no matter what’s in your fridge!

• 1 lb Spicy Breakfast Sausage: This is the flavor foundation! The spice wakes up all the other ingredients. Chef’s Tip: If you’re not into heat, mild sausage works perfectly. For a real flavor adventure, try using an Italian sausage (just remove it from the casing) or a maple sausage for a sweet-and-savory twist (just check the carb count!).
• 4 oz Cream Cheese, softened: Our secret weapon for unbelievable moisture and a subtle tang that balances the saltiness. Chef’s Tip: “Softened” is key here! Leave it on the counter for 30-60 minutes before you start. If you forget (I’ve been there!), you can microwave it for 15-20 seconds on 50% power. You want it soft, not melted.
• 1 cup Shredded Cheddar Cheese: Hello, cheesy goodness! I prefer sharp cheddar for a bigger flavor punch. Chef’s Tip: For the love of all that is crispy and good, please shred your own cheese from a block! Pre-shredded bags are coated with anti-caking agents that can prevent your sausage balls from binding as well and getting that perfect, melty texture.
• ½ cup Almond Flour: This is our low-carb hero, replacing traditional biscuit mix. It adds structure and a lovely, nutty flavor. Chef’s Tip: Make sure you’re using blanched almond flour, not almond meal. Almond meal is coarser and can give a grittier texture.
• ½ tsp Baking Powder: Don’t skip this! It’s the little lift that gives our sausage balls a light, tender bite instead of being dense and heavy.
• Optional Flavor Boosters: This is your playground! I love adding ½ tsp of garlic powder, a pinch of smoked paprika for a smoky depth, or 2 tablespoons of finely chopped green onions for a fresh kick.

Let’s Get Rolling: Your Foolproof Roadmap to Sausage Ball Bliss

This process is so simple, you might just have it memorized after one try. I’ve sprinkled in my favorite kitchen hacks to make it even smoother.

1. Preheat and Prep. Fire up your oven to 375°F (190°C). Now, grab a baking sheet and give it a light spritz with avocado oil spray or line it with a trusty piece of parchment paper. Chef’s Hack: Parchment paper is my best friend here. It guarantees zero sticking and makes cleanup an absolute dream. You’ll thank yourself later!
2. The Big Mix. In a large mixing bowl, combine the sausage, softened cream cheese, shredded cheddar, almond flour, and baking powder. Now, here’s the fun part: the best tools for this job are your own two hands! Dive in and squish, squeeze, and fold until everything is perfectly and evenly combined. Chef’s Hack: If you’re a bit squeamish about getting your hands dirty (no judgment!), you can use a stand mixer with the paddle attachment on low speed. Just be careful not to overmix!
3. Portion and Roll. Use a small cookie scoop, a tablespoon, or just your hands to portion out the mixture. Aim for about 1 to 1 ½ inches in diameter. Roll them gently between your palms to form smooth balls. Chef’s Hack: If the mixture is sticking to your hands, lightly wet your palms with a bit of water. This creates a non-stick barrier and makes rolling a breeze.
4. Bake to Perfection. Arrange your sausage balls on the prepared baking sheet, leaving a little space between them so they can get nicely browned all over. Pop them in the oven and bake for 23-25 minutes. You’re looking for a beautiful golden-brown color on the outside and for them to be cooked through. Chef’s Hack: Ovens can be tricky, so don’t be afraid to peek at the 20-minute mark. If they need another minute or two, give it to them!
5. The (Brief) Cool Down. This is the hardest part—I know! But you absolutely must let them cool on the baking sheet for about 5 minutes before you dig in. This allows the cheeses to set slightly, so you get the perfect bite instead of a molten-lava-cheese situation. Trust me, it’s worth the wait.

Let’s Serve This Sunshine!

How you serve these little gems is half the fun! For a quick family snack, I just pile them high on a rustic wooden board right in the middle of the kitchen island and watch them disappear. For a party, arrange them on a beautiful platter with a small bowl of sugar-free marinara sauce, ranch dressing, or a spicy sriracha mayo for dipping. They’re also a superstar make-ahead breakfast—just grab a couple on your way out the door for a protein-packed start to your day.

Ride Your Own Flavor Wave: 5 Delicious Twists

Once you’ve mastered the base recipe, the world is your oyster! Here are a few of my favorite ways to mix things up:

• Pizza Party: Swap the cheddar for a mozzarella and parmesan blend, and add a teaspoon of Italian seasoning. Serve with marinara for dipping!
• Jalapeño Popper: Fold in ¼ cup of finely diced jalapeños (seeds removed for less heat) and use a pepper jack cheese instead of cheddar.
• Everything Bagel: Before baking, brush the tops lightly with an egg wash and sprinkle generously with everything bagel seasoning.
• Dairy-Free Delight: Use a dairy-free cream cheese and your favorite dairy-free shredded cheese alternative. Just ensure your sausage is dairy-free as well.
• Herb Garden: Add two tablespoons of fresh, chopped herbs like parsley, chives, or rosemary for a bright, fresh flavor.

Isla’s Insider Notes & Kitchen Confessions

This recipe has been a living, evolving thing in my kitchen. The first time I made them, I was so nervous they’d be dry that I almost overdid the cream cheese—let’s just say they were *very* relaxed on the baking sheet! I’ve learned that the balance is key. Over the years, I’ve found that letting the mixture rest for 10 minutes after mixing (if you have the time) helps the almond flour absorb the moisture, leading to a even better texture.

My biggest kitchen confession? I once accidentally used powdered sugar instead of baking powder (those look-alike containers will get you every time!). It was… a sweet and savory disaster we still laugh about. So, double-check your containers, friends! Now, this recipe is a well-oiled (or well-cheesed?) machine in my home, and I hope it becomes one in yours, too.

Your Questions, Answered!

I’ve gotten so many amazing questions about this recipe over the years. Here are the ones that pop up most often!

• Q: My sausage balls turned out a bit dry. What happened?

  A: The most common culprit is overbaking. Ovens can vary, so start checking at 20 minutes. Also, using lean sausage can reduce the fat content, so sticking with a regular breakfast sausage is best for moisture. And don’t forget that cream cheese—it’s your moisture MVP!

• Q: Can I make these ahead of time?

  A: Absolutely! You have two great options. 1) Refrigerate: Assemble the raw balls, place them on a baking sheet, and cover tightly with plastic wrap. They’ll keep in the fridge for up to 2 days before baking. 2) Freeze: Place the uncooked balls on a parchment-lined sheet and freeze solid. Then, transfer them to a freezer bag. You can bake them straight from frozen, just add 5-8 extra minutes to the baking time.

• Q: My mixture is too sticky to roll! Help!

  A: No worries! This usually means the cream cheese was a little too soft or your kitchen is warm. Pop the whole mixture into the fridge for 15-20 minutes to firm up. And remember the wet hands trick—it’s a game-changer.

• Q: Can I use coconut flour instead of almond flour?

  A: You can, but be careful! Coconut flour is incredibly absorbent. I would start with ¼ cup of coconut flour and see how the mixture feels. You may need to add an extra egg to help bind it all together, as the texture will be different.

Quick Nutrition Breakdown

This is for all my macro-counters and curious foodies! The following is an estimate for one serving (approximately 4 sausage balls), but can vary based on your specific ingredient brands.

• Calories: 310
• Protein: 18g
• Fat: 26g
• Total Carbohydrates: 2g
• Dietary Fiber: 1g
• Net Carbs: 1g

There you have it! My all-time favorite, never-fail, always-impressive Keto Sausage Balls. I hope they bring as much joy and flavor to your table as they have to mine. If you make them, I’d be absolutely thrilled to see your creation! Tag me on Instagram @BiteTide or drop a comment below. Now, go forth and bake! 💛

– Isla