Keto Sausage Balls – Easy, Savory, and Satisfying

Keto sausage balls are one of those recipes that delivers big flavor with minimal effort. They’re hearty, cheesy, and perfect for busy mornings, snack trays, or party spreads. You can make a batch in under 30 minutes and they reheat beautifully for the week.

No complicated ingredients, no fussy steps—just simple, satisfying bites that fit your low-carb lifestyle.

Keto Sausage Balls - Easy, Savory, and Satisfying

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 24 servings

Ingredients Method

Ingredients

  

• 1 pound (450 g) ground pork sausage (mild or hot; make sure it’s not pre-cooked)
• 1 1/2 cups shredded sharp cheddar cheese (packed)
• 3/4 cup blanched almond flour
• 2 large eggs
• 1 teaspoon baking powder (aluminum-free if possible)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon kosher salt (adjust to taste; sausage can be salty)
• 1/4 teaspoon black pepper
• 2 tablespoons cream cheese, softened (optional for extra moisture)
• Chopped fresh parsley (optional, for garnish)

Method

 

1. Preheat the oven. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients. In a large bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Add the cheese. Stir in the shredded cheddar so it’s evenly coated in the flour mixture. This helps prevent clumping.
4. Add sausage and eggs. Add the ground sausage, eggs, and cream cheese (if using). Use clean hands or a sturdy spatula to combine until uniform. The mixture will be thick and slightly sticky.
5. Chill briefly (optional but helpful). Cover and chill the bowl for 10–15 minutes. This makes rolling easier and helps the balls keep their shape.
6. Shape the balls. Scoop about 1 heaping tablespoon per ball (a small cookie scoop works well). Roll into balls and place on the prepared baking sheet, leaving a little space between each.
7. Bake. Bake for 16–20 minutes, until the sausage balls are golden on top and the centers read 160°F (71°C) on an instant-read thermometer. Rotate the pan halfway for even browning.
8. Rest and serve. Let them rest 3–5 minutes to set. Garnish with chopped parsley if you like. Serve warm with your favorite low-carb dip.

Why This Recipe Works

This version skips the usual flour or Bisquick and uses almond flour and eggs for structure. The result is tender, juicy sausage balls that hold together without becoming dry or crumbly. Sharp cheddar adds bold flavor and helps create that golden, lightly crisp exterior.

A little baking powder keeps them light, and a short chill time makes shaping easier and less sticky. It’s a reliable method with consistent results—ideal for meal prep or hosting.

Ingredients

• 1 pound (450 g) ground pork sausage (mild or hot; make sure it’s not pre-cooked)
• 1 1/2 cups shredded sharp cheddar cheese (packed)
• 3/4 cup blanched almond flour
• 2 large eggs
• 1 teaspoon baking powder (aluminum-free if possible)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon kosher salt (adjust to taste; sausage can be salty)
• 1/4 teaspoon black pepper
• 2 tablespoons cream cheese, softened (optional for extra moisture)
• Chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Preheat the oven. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix dry ingredients. In a large bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Add the cheese. Stir in the shredded cheddar so it’s evenly coated in the flour mixture.
   

   This helps prevent clumping.

4. Add sausage and eggs. Add the ground sausage, eggs, and cream cheese (if using). Use clean hands or a sturdy spatula to combine until uniform. The mixture will be thick and slightly sticky.
5. Chill briefly (optional but helpful). Cover and chill the bowl for 10–15 minutes.
   

   This makes rolling easier and helps the balls keep their shape.

6. Shape the balls. Scoop about 1 heaping tablespoon per ball (a small cookie scoop works well). Roll into balls and place on the prepared baking sheet, leaving a little space between each.
7. Bake. Bake for 16–20 minutes, until the sausage balls are golden on top and the centers read 160°F (71°C) on an instant-read thermometer. Rotate the pan halfway for even browning.
8. Rest and serve. Let them rest 3–5 minutes to set.
   

   Garnish with chopped parsley if you like. Serve warm with your favorite low-carb dip.

Keeping It Fresh

These keep well for quick breakfasts or snacks. Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in a 350°F (175°C) oven or air fryer for 5–8 minutes to restore crisp edges. For longer storage, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 12–15 minutes. Avoid microwaving for too long—it softens the exterior and can make them rubbery.

Health Benefits

• Low in carbs: Almond flour and eggs keep the carb count low, helping you stay within your keto goals.
• High in protein and fat: Sausage, eggs, and cheese provide steady energy and satiety, reducing snack cravings.
• Gluten-free: No wheat-based fillers or flours, suitable for gluten-sensitive eaters.
• Customizable sodium and spices: You can choose lower-sodium sausage and control the seasoning to fit your needs.

What Not to Do

• Don’t skip the binder. Leaving out eggs or almond flour leads to greasy, crumbly balls that won’t hold together.
• Don’t overbake. Past 20 minutes, they can dry out.
  

  Check for doneness around 16 minutes.

• Don’t use pre-cooked sausage. It won’t bind properly and will turn out dense and dry.
• Don’t pack the cheese loosely. Lightly packing the cheese when measuring ensures the right texture and keeps the balls moist.
• Don’t skip seasoning. Sausage varies; taste a small test patty first and adjust salt or spices before baking the whole batch.

Alternatives

• Flour swap: Use finely ground pork rinds (about 3/4 cup) instead of almond flour for an ultra-low-carb option.
• Dairy-free: Omit cheese and add 2–3 tablespoons coconut cream plus 1 tablespoon nutritional yeast for a savory lift. Texture will be slightly different.
• Sausage options: Turkey sausage or chicken sausage works, but add 1 extra tablespoon olive oil to keep them moist.
• Cheese variations: Try pepper jack for heat, gouda for smoky richness, or a mix of cheddar and parmesan for extra sharpness.
• Spice it up: Add red pepper flakes, Italian seasoning, or a pinch of cayenne for extra kick.
• 
  
• Herb-forward: Fold in chopped chives or parsley for a fresh note.


• Air fryer method: Cook at 360°F (182°C) for 10–12 minutes, shaking the basket once, until browned and cooked through.

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