Easy cheesy keto sausage balls come together in one bowl in 30 minutes, with Italian sausage, sharp cheddar, Parmesan, and almond flour doing all the work. They brown beautifully on a wire rack and disappear fast at game day. Four balls make a solid, filling serving.
Looking for the ultimate easy, versatile, and crowd-pleasing recipe? You’ve found it. These Cheesy Sausage Balls are a staple in my kitchen for a reason. They come together in minutes, are packed with savory flavor, and are perfect for everything from a quick breakfast to a game-day appetizer. The best part? They are fantastic for meal prep. I love making a double batch to freeze, ensuring I always have a delicious, protein-packed option ready to go. Serve them warm with your favorite dipping sauces like a smoky barbecue or a creamy ranch for a truly irresistible bite.
Ingredients
• 1 pound / 450 g (15.9 oz) bulk Italian sausage
• 1 cup / 112 g (4 oz) blanched almond flour
• 1 cup / 113 g (4 oz) shredded sharp cheddar cheese
• ¼ cup / 25 g (0.88 oz) grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tablespoon / 7 g (0.25 oz) dried minced onions
• 2 teaspoons / 8 g (0.28 oz) baking powder
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Place a wire cooling rack inside a large, rimmed baking sheet.
3. In a large mixing bowl, combine the Italian sausage, almond flour, cheddar cheese, Parmesan cheese, egg, minced onions, and baking powder.
4. Using your hands, gently mix the until they are just combined. Be careful not to overwork the mixture, as this can make the balls tough.
5. Roll the mixture into 24 uniform balls, about 1½ inches each, and arrange them in a single layer on the prepared wire rack.
6. Bake for 20 minutes, or until the sausage balls are cooked through and golden brown on the outside.
Nutritional Information
• Yields: 6 servings
• Serving Size: 4 sausage balls
• Calories: 374
• Fat: 31 g
• Protein: 22 g
• Total Carbs: 5.5 g (0.19 oz)
• Dietary Fiber: 2 g
• Net Carbs: 3.5 g (0.12 oz)
Pro Tips
• Use a small cookie scoop to create evenly sized sausage balls, which ensures they all cook at the same rate.
• For easy cleanup, line your rimmed baking sheet with aluminum foil or parchment paper before placing the wire rack on top.
• Don’t overmix the ! Mix only until everything is just combined to keep the sausage balls tender and juicy.
• Freeze cooked sausage balls in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat in the oven or air fryer until hot.
FAQ
Q: Are these cheesy sausage balls keto-friendly
A: Yes, this is a fantastic keto sausage ball recipe. By using almond flour instead of traditional biscuit mix, each serving contains only 3.5g (0.12 oz) of net carbs, making them a perfect low-carb appetizer or breakfast.
Q: Can I make sausage balls ahead of time
A: Absolutely! These sausage balls are perfect for meal prep. You can freeze them cooked or uncooked. To freeze uncooked, place the rolled balls on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Q: What can I serve with these sausage balls
A: These versatile sausage and cheese balls are delicious on their own or with a dipping sauce. For an appetizer, serve them with barbecue sauce, ranch dressing, or a spicy mustard dip. For breakfast, they pair well with eggs or a side of fruit.
Q: How do I keep my sausage balls from being tough
A: The key to tender and juicy sausage balls is to not overmix the ingredients. Combine the sausage, almond flour, and cheeses just until they come together. Overworking the mixture can result in a tougher texture after baking.
Pro Tips
- Mix the sausage and cheeses with your hands only until just combined — overworking the mixture makes the balls tough.
- Use a small cookie scoop so all 24 balls come out the same size and cook at the same rate.
- Bake on a wire rack set inside a rimmed sheet pan so heat circulates and the bottoms don't sit in grease; line the pan for easy cleanup.
- Freeze cooked balls in a single layer on a baking sheet first, then transfer to a freezer-safe bag so they don't clump together.
- Serve with a low-sugar dipping sauce, or add extra dried minced onions to the mix for more savory depth.
Frequently Asked Questions
Are these sausage balls keto?
Yes: each serving of 4 balls has 5.5 g of total carbs and 2 g of fiber (3.5 g net), with 22 g of protein and 31 g of fat.
Can I make sausage balls ahead of time?
Absolutely. Bake them fully and refrigerate or freeze, then rewarm in the oven or air fryer until hot through.
Can I freeze them?
Yes — freeze the cooked balls in a single layer on a baking sheet first, then transfer to a freezer-safe bag and reheat straight from frozen.
What kind of sausage works best?
Bulk Italian sausage, hot or sweet depending on how much heat you want. Its seasoning is what gives the balls their flavor, so a well-seasoned sausage matters.
Recipe card below.
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Easy Cheesy Keto Sausage Balls
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- Place a wire cooling rack inside a large, rimmed baking sheet.
- In a large mixing bowl, combine the Italian sausage, almond flour, cheddar cheese, Parmesan cheese, egg, minced onions, and baking powder.
- Using your hands, gently mix the until they are just combined. Be careful not to overwork the mixture, as this can make the balls tough.
- Roll the mixture into 24 uniform balls, about 1½ inches each, and arrange them in a single layer on the prepared wire rack.
- Bake for 20 minutes, or until the sausage balls are cooked through and golden brown on the outside.
- Don't overmix the !
- Mix only until everything is just combined to keep the sausage balls tender and juicy.
- Freeze cooked sausage balls in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat in the oven or air fryer until hot.
