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Cheesy Keto Sausage Balls

cheesy keto sausage balls - featured image

These cheesy keto sausage balls are a quick, easy, and flavorful low-carb snack perfect for keto beginners and pros alike. They combine savory sausage with sharp cheddar and cream cheese for a moist, tender bite.

Ingredients

Scale
  • 1 pound ground pork sausage (mildly seasoned or spicy Italian)
  • 1 cup shredded sharp cheddar cheese (about 110g)
  • 1 cup almond flour (100g)
  • 4 ounces cream cheese, softened (115g)
  • 1/2 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of dried parsley or Italian seasoning

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large mixing bowl, combine the ground sausage, shredded cheddar cheese, almond flour, softened cream cheese, baking powder, garlic powder, onion powder, salt, and pepper. Use your hands to mix everything thoroughly until sticky but well combined. If too loose, add more almond flour, one tablespoon at a time.
  3. Scoop out about 1 tablespoon (15g) of the mixture and roll it between your palms into a tight ball. Place the sausage balls evenly spaced on the prepared baking sheet. You should get about 24 balls.
  4. Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through. They should feel firm to the touch but still juicy inside.
  5. Remove from the oven and let them cool for 5 minutes on a wire rack to stop cooking and help firm up without drying out.

Notes

Do not overmix to avoid tough texture. Use room temperature cream cheese for smooth blending. Sausage with about 20% fat keeps balls juicy. Roll uniform 1 tablespoon balls for even cooking. Tent with foil if browning too quickly. Let rest on wire rack to keep crispy. Can be air-fried at 350°F for 10-12 minutes, shaking halfway through. Store in airtight container refrigerated up to 4 days or freeze up to 3 months.

Nutrition

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