Preheat the oven. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients. In a large bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper.

Add the cheese. Stir in the shredded cheddar so it’s evenly coated in the flour mixture. This helps prevent clumping.

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.

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.

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.

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.

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.