Keto Sausage Balls Recipe

If you’ve been on the lookout for a savory, bite-sized snack that satisfies your cravings and keeps you on track with your keto lifestyle, you’re in for a treat! These keto sausage balls are packed with flavor, thanks to the delicious blend of beef sausage, cheddar cheese, and almond flour. What’s even better is they’re super easy to make and can be enjoyed anytime, whether you’re hosting a party or just need a quick grab-and-go snack. With only five simple ingredients, you’ll have a delicious, low-carb snack that everyone will love!

this RECIPE

A quick story behind my keto sausage ball obsession

The first time I tried making keto sausage balls, it was actually for a game night at my place. I was trying to find something that everyone could enjoy, but I didn’t want to spend hours in the kitchen. Plus, a few of my friends were on the keto diet, so I needed something low-carb. Enter these perfect little sausage balls!

I remember the smell of cheddar cheese and spices wafting through the house as they baked in the oven. It was one of those “Ah-ha!” moments where I realized how versatile keto cooking could be. These balls were an instant hit, and now I make them regularly—whether for game nights, casual get-togethers, or even just to meal-prep snacks for the week.

A little bit about keto sausage balls

Sausage balls have been around forever, often served at parties or brunches. Traditionally, they were made with high-carb ingredients, but with the rise of keto, it was only a matter of time before a low-carb version came along. By swapping out regular flour for almond flour and pairing it with hearty beef sausage, you get the same cheesy, savory goodness without the carbs! The texture is rich but not heavy, with a subtle crisp on the outside and a tender, juicy bite inside.

Let’s talk ingredients: the essentials and easy swaps

The beauty of these keto sausage balls is their simplicity. You’re only five ingredients away from deliciousness!

• Beef sausage: This is the star of the show. It provides that rich, savory flavor and protein that makes the dish so satisfying. You could experiment with turkey sausage if you’re looking for a leaner option, but beef sausage really gives it that extra depth of flavor.
• Egg: The egg acts as a binder, holding everything together while adding a little extra protein. In a pinch, I’ve used flax eggs as a substitute, and while it works, the texture is just a bit different.
• Almond flour: This keeps the sausage balls keto-friendly while still giving them structure. If you don’t have almond flour on hand, coconut flour is a decent alternative, but keep in mind that coconut flour is more absorbent, so you’ll need to adjust the quantity (about half as much).
• Cheddar cheese: The sharp, melty goodness of cheddar really pulls the whole dish together. Feel free to swap in other cheeses like mozzarella or pepper jack for a different flavor profile. I’ve even used a mix of cheddar and parmesan once, which added an extra depth of flavor!
• Baking powder: A little lift goes a long way! This helps the sausage balls puff up slightly during baking, so they’re light and tender, not dense.

Kitchen gear: what you need to make it happen

You don’t need any fancy equipment for this recipe, but there are a few essentials that’ll make your life easier:

• Large mixing bowl: Trust me, you’ll want a big one to get everything mixed thoroughly.
• Wire rack: Baking the sausage balls on a wire rack allows the heat to circulate, making sure they get evenly browned all over. If you don’t have one, you can bake them directly on the parchment, but the bottoms might get a little softer.
• Small ice cream scoop: This isn’t mandatory, but it helps you get uniform-sized sausage balls, so they bake evenly. You could also use your hands, but if you’re like me, you’ll appreciate the extra help!

Step-by-step: how to make keto sausage balls (plus a few tips!)

Preheat the oven and prep your baking sheet

Before anything else, go ahead and preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper and place a wire rack on top. This setup ensures the sausage balls cook evenly and get a little crisp on the bottom without sitting in excess grease.

Mix all the ingredients together

In a large mixing bowl, combine the beef sausage, almond flour, cheddar cheese, baking powder, and egg. Using your hands works best for this—it feels more like you’re kneading dough than mixing ingredients, and it’s a lot faster than using a spoon. Just be sure not to overmix, as that could make the sausage balls a bit tough.

If you’re using a food processor (great for saving time!), start by grating the cheese. Then, pulse the almond flour and baking powder together, followed by the sausage and egg. The mixture should come together nicely, but don’t worry if it looks a little crumbly—that’s normal!

Form the sausage balls

Using a small ice cream scoop or your hands, shape the mixture into balls about 1½ to 2 tablespoons in size. Don’t worry about making them perfectly round—they’ll still turn out delicious! Place them on the prepared wire rack, spaced evenly apart.

Bake to perfection

Pop the tray in the oven and bake for 18-20 minutes, or until the sausage balls are slightly browned on top. The smell of sizzling sausage and melting cheese will fill your kitchen, and you’ll know they’re ready when they’ve puffed up just a little and look golden.

Once done, remove them from the oven and let them cool slightly on the wire rack before serving. I’ve learned the hard way that biting into one right away can result in a burnt tongue!

Variations and tweaks: make it your own!

What I love about this recipe is how versatile it is. Once you’ve got the basic formula down, you can experiment with all sorts of variations!

• Spicy sausage balls: Add some red pepper flakes or swap in a spicy beef sausage for a kick of heat.
• Herby twist: Mix in some Italian seasoning, garlic powder, or fresh herbs like parsley or basil to add an extra layer of flavor.
• Cheese swaps: I’ve used mozzarella and pepper jack with great results. Mixing cheeses can also be fun—cheddar and parmesan create a nice sharpness, while cheddar and mozzarella are more mellow.
• Gluten-free alternative: These are already gluten-free thanks to the almond flour, but if you want a nut-free version, try using ground sunflower seed meal.

Dietary tweaks

If you’re following a stricter keto diet, consider using full-fat cheese and sausage to keep your fat macros up. For those looking to reduce calories, you could use turkey sausage, but the texture might be a bit different.

How to serve: perfect for any occasion

These keto sausage balls are fantastic as an appetizer or a snack, but they also work great for breakfast paired with scrambled eggs. For a party, you could stack them on a serving platter with toothpicks for easy grabbing. Garnish with a little fresh parsley or chives for a pop of color!

For dipping, I recommend serving them with a side of sugar-free ketchup, mustard, or even a low-carb ranch dip. The richness of the sausage and cheese pairs beautifully with something a little tangy.

What to drink with your keto sausage balls

Since these sausage balls are rich and savory, they pair well with refreshing beverages. Here are some options that I love:

• Iced tea with lemon: The acidity from the lemon balances the richness of the sausage balls.
• Sparkling water with lime: If you’re looking for something bubbly, this is a great choice. It’s light and refreshing without overpowering the flavors.
• Kombucha: If you like a bit of fizz and a slight tang, kombucha is a fantastic pairing. Just make sure to check the carb content, as some brands are higher in sugar.

Storing and reheating tips

These keto sausage balls store beautifully, making them a great make-ahead option. Once they’ve cooled, place them in an airtight container and store them in the fridge for up to 5 days. If you want to freeze them, lay them out on a baking sheet in a single layer, freeze until solid, and then transfer them to a freezer bag. They’ll keep in the freezer for up to 3 months!

When reheating, I recommend popping them in the oven or air fryer at 350ºF for about 5 minutes. This keeps them from getting soggy, which can happen if you reheat them in the microwave.

Scaling up or down for different servings

Need more or fewer sausage balls? This recipe is easy to scale! If you’re making a double batch, just mix everything in two bowls to make sure the ingredients combine evenly. For smaller batches, halve the ingredients, but keep an eye on them while baking—they might cook a little faster!

Frequently asked questions

Can I make these sausage balls ahead of time?
Absolutely! You can make the mixture, form the balls, and refrigerate them for up to 24 hours before baking.

Can I freeze keto sausage balls?
Yes! They freeze beautifully. Just reheat them in the oven or air fryer to keep them crispy.

What’s the best substitute for almond flour?
Coconut flour can work, but you’ll need to reduce the amount by about half since it’s more absorbent.

How do I keep them from drying out?
Make sure not to overbake them, and consider using a fattier sausage for extra moisture.

Can I use pre-shredded cheese?
You can, but I recommend shredding your own. Pre-shredded cheese often contains anti-caking agents that can affect the texture.

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