Keto cheesy sausage balls are the holiday platter classic made low-carb with almond flour standing in for the usual baking mix. Savory breakfast sausage and sharp cheddar keep every ball tender, salty, and deeply satisfying. They bake in about 25 minutes and never last long once they hit the table.
For me, the holidays always tasted like cheesy, savory sausage balls. It was the one appetizer platter that was guaranteed to be empty first. While our family’s classic recipe relied on Bisquick, I’ve created a low-carb version using almond flour that’s just as tender and flavorful. These keto sausage balls deliver all the nostalgic comfort of the original, and dare I say, might even be better!
Ingredients
• 1 pound / 454 g (16 oz) bulk breakfast sausage
• 1½ cups / 170 g (6 oz) shredded sharp cheddar cheese
• 1 cup / 112 g (4 oz) finely ground blanched almond flour
• 1 tablespoon / 15 g (0.53 oz) baking powder
Instructions
1. Prepare for Baking: Preheat your oven to 375°F / 190°C. Line a large baking sheet with parchment paper for easy cleanup.
2. Combine : In a large mixing bowl, add the bulk sausage, shredded cheddar cheese, almond flour, and baking powder. Use your hands or a stand mixer to combine the until they are just incorporated. Be careful not to overmix, as this can make the sausage balls tough.
3. Form and Bake: Scoop the mixture using a tablespoon or a small cookie scoop to create uniform 1-inch balls. Arrange them on the prepared baking sheet, leaving a little space between each one. Bake for 20-25 minutes, or until golden brown and cooked through.
4. Serve and Store: Let the sausage balls cool slightly before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Serving: 4 sausage balls | Calories: 553kcal | Carbohydrates: 4g (0.14 oz) | Protein: 31g (1.09 oz) | Fat: 45g (1.59 oz) | Net Carbs: 2g. (0.07 oz) * is an estimate and may vary.
Pro Tips
• Use a stand mixer with a dough hook attachment to easily combine the without overworking the mixture.
• Don’t overmix! Combine the until they just come together. Overmixing can result in dense, tough sausage balls.
• Use a small cookie scoop for uniformly sized sausage balls. This ensures they all cook evenly in the same amount of time.
• Feel free to swap the sharp cheddar with other cheeses like pepper jack, Colby, or a Monterey Jack blend for a different flavor profile.
FAQ
Q: Are these sausage balls gluten-free
A: Yes, this recipe is gluten-free. It uses finely ground blanched almond flour instead of a traditional baking mix like Bisquick, which contains wheat.
Q: How do I prevent my keto sausage balls from being tough
A: The key to tender sausage balls is to avoid overmixing. Combine the sausage, cheese, almond flour, and baking powder only until they are just incorporated. Using a stand mixer or your hands gently will help prevent a tough texture.
Q: Can I use a different type of cheese in this recipe
A: Absolutely! While the recipe calls for sharp cheddar, you can easily swap it with other cheeses like pepper jack for a bit of spice, Colby, or a Monterey Jack blend for a different flavor profile.
Q: How should I store leftover sausage balls
A: Store any leftover sausage balls in an airtight container in the refrigerator. They will keep well for up to 5 days.
Pro Tips
- Mix the sausage, cheddar, almond flour, and baking powder only until they just come together – overmixing is what turns these balls dense and tough.
- A stand mixer with the dough hook brings the dough together gently without overworking it; your hands work too, just knead lightly.
- Use a small cookie scoop for uniform 1-inch balls so all of them bake through in the same 20-25 minutes.
- Swap the sharp cheddar for pepper jack, Colby, or a Monterey Jack blend to change the flavor while keeping the keto macros the same.
- Let the balls cool slightly before serving, and store leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Are these sausage balls gluten-free?
Yes – finely ground blanched almond flour replaces the wheat-based baking mix entirely, so there is no gluten anywhere in the recipe.
Why did my sausage balls turn out tough?
Almost certainly overmixing. Combine the sausage, cheese, almond flour, and baking powder only until just incorporated – whether by hand or stand mixer, stop as soon as the dough holds together.
Can I use a different cheese?
Pepper jack adds a little heat, while Colby or a Monterey Jack blend give a milder, creamier flavor. Any of them swaps in 1:1 for the sharp cheddar without moving the carb count.
How should I store leftovers?
In an airtight container in the refrigerator for up to 5 days. A quick warm-up in the oven brings back the just-baked texture.
Recipe card below.
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Keto Cheesy Sausage Balls
Ingredients
Method
- Prepare for Baking: Preheat your oven to 375°F / 190°C.
- Line a large baking sheet with parchment paper for easy cleanup.
- Combine : In a large mixing bowl, add the bulk sausage, shredded cheddar cheese, almond flour, and baking powder. Use your hands or a stand mixer to combine the until they are just incorporated. Be careful not to overmix, as this can make the sausage balls tough.
- Form and Bake: Scoop the mixture using a tablespoon or a small cookie scoop to create uniform 1-inch balls.
- Arrange them on the prepared baking sheet, leaving a little space between each one.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Serve and Store: Let the sausage balls cool slightly before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Don't overmix!
- Combine the until they just come together. Overmixing can result in dense, tough sausage balls.
