Keto Sausage Balls
The Southern holiday favorite, made with almond flour in place of baking mix. Savory, cheesy, two-bite sausage balls with crisp edges and tender middles.
Nutrition per serving
3 sausage balls- Net carbs
- 2.7g
- Calories
- 260kcal
- Protein
- 11g
- Fat
- 23g
- Total carbs
- 3.6 g
- Fiber
- 0.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): Coconut flour and an extra egg replace the almond flour, so these work for nut-free gatherings. The texture is a touch more cake-like.
- Mix as written with the coconut flour and both eggs, then let the mixture rest 5 minutes so the coconut flour can absorb moisture before rolling. Bake the same way.
Italian sausage & mozzarella: Italian sausage with mozzarella, Parmesan and Italian herbs. They taste like little pizza meatballs and are great dunked in marinara.
- Mix and bake as written to 160°F (71°C). Serve with warm no-sugar marinara.
Chorizo & pepper Jack: Spicy Mexican chorizo, pepper Jack and fresh jalapeño for a fiery version with a smoky chile flavor.
- Chorizo is softer than breakfast sausage, so chill the mixture for 20 minutes before rolling. Bake as written, to 160°F (71°C), and blot the balls on paper towels, since chorizo releases a lot of fat.
- Also add
- Also add
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Estimated cost $9.28 for 12 servings ($0.77 each) · how we estimate
Instructions
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Heat the oven to 375°F (190°C) and line two sheet pans with parchment.
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Put everything in a large bowl and mix with your hands until completely combined, with no streaks of cream cheese or loose flour. The mixture will be sticky.
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Roll into 1-inch (2.5 cm) balls, about 1 tablespoon each; you should get about 36. Set them 1 inch apart on the pans.
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Bake 18–22 minutes, rotating the pans halfway, until browned and sizzling, and the center of a ball reads 160°F (71°C).
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Cool on the pans for 5 minutes, then serve warm with mustard, sugar-free BBQ sauce or ranch.
Tips for success
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Cold mixture is easier to roll. Chill it for 15 minutes if it’s very soft, and dampen your hands between balls. - Pre-shredded cheese is coated in starch; shredding your own melts better and keeps the balls tender.
- Hot breakfast sausage gives them a gentle kick without any extra seasoning.
Nice to have, not needed
- A 1-tablespoon cookie scoop makes even balls in no time — a tablespoon measure and damp hands work too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat at 350°F (175°C) for 8–10 minutes.
Prep tip: Freeze unbaked balls on a tray, then bag them; bake from frozen, adding about 5 minutes, until they reach 160°F (71°C).
Refrigerate up to 4 days and reheat at 350°F (175°C) for 8–10 minutes. Freeze baked or unbaked balls up to 3 months; bake unbaked ones from frozen, adding about 5 minutes.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietCoconut flour and an extra egg replace the almond flour, so these work for nut-free gatherings. The texture is a touch more cake-like.
- blanched almond flour → coconut flour
- + 1 large extra egg
2.6 g net · 223 kcal · 9.9 g protein · 19 g fat · ≈$0.64 per serving (−0.1 g net carbs vs the original)
Italian sausage & mozzarella
FlavorItalian sausage with mozzarella, Parmesan and Italian herbs. They taste like little pizza meatballs and are great dunked in marinara.
- bulk pork breakfast sausage → bulk Italian sausage
- shredded sharp cheddar → shredded low-moisture mozzarella
- + ½ cup grated Parmesan
- + 2 tsp Italian seasoning
2.8 g net · 231 kcal · 11 g protein · 19 g fat · ≈$0.90 per serving (+0.1 g net carbs vs the original)
Chorizo & pepper Jack
FlavorSpicy Mexican chorizo, pepper Jack and fresh jalapeño for a fiery version with a smoky chile flavor.
- bulk pork breakfast sausage → fresh Mexican chorizo
- shredded sharp cheddar → shredded pepper Jack
- + 2 jalapeños
3 g net · 261 kcal · 13 g protein · 22 g fat · ≈$1.04 per serving (+0.3 g net carbs vs the original)
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