yield: 6 servings
prep time: 10 minutes
cook time: 25 minutes
When I was growing up, sausage balls could always be found on the table during the holidays, alongside finger foods and desserts. Everyone in my family—including myself years later—made sausage balls with Bisquick. This keto version tastes just as good as the original—or maybe even better!
• 1 pound bulk breakfast sausage
• 1½ cups shredded sharp cheddar cheese
• 1 cup finely ground blanched almond flour
• 1 tablespoon baking powder
1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
2. Place all the ingredients in a large bowl. Using your hands, mix everything together until well combined but not overmixed.
3. Using a tablespoon or small cookie scoop, form the mixture into 1-inch balls and place on the lined sheet pan. Bake for 20 to 25 minutes, until the sausage balls are crispy around the edges and golden brown on top. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes:
You can use a stand mixer with a dough hook to make the job of mixing the ingredients easier.
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