Description
Cheesy keto sausage balls made with sausage, cream cheese, cheddar and almond flour. A Southern classic made low carb, perfect for holiday parties, game day and grab-and-go breakfasts!
Ingredients
- 1 pound ground breakfast sausage (uncooked)
- 2 cups blanched almond flour
- 2½ cups shredded cheddar cheese
- 8 ounces full-fat cream cheese, softened
- 1 large egg
- 2 teaspoons baking powder
- 2 garlic cloves, minced
- 1–2 tablespoons heavy cream (optional, only if needed)
Instructions
- Set the cream cheese out to soften. Preheat the oven to 350°F and line a baking sheet with greased foil or parchment paper.
- In a large bowl, combine the raw sausage, almond flour, cheddar, cream cheese, egg, baking powder and garlic. Mix with your hands until well combined. If the mixture is too stiff, add heavy cream 1 tablespoon at a time.
- Roll into 1-inch balls and place them about 1 inch apart on the baking sheet.
- Bake 20 to 25 minutes, until golden brown and the sausage is cooked through (160°F inside).
- Cool 5 minutes before serving.
Notes
Air fryer: Preheat to 370°F. Cook in a single layer for 8–10 minutes, shaking halfway, until golden and cooked through (160°F inside).
Make ahead: Roll the balls and refrigerate them on a tray, covered, up to 1 day before baking.
To freeze: Freeze unbaked balls on a baking sheet until firm, then move them to a freezer bag for up to 3 months. Bake from frozen, adding 5–10 minutes. Baked sausage balls also freeze up to 3 months.
Storage: Refrigerate baked sausage balls up to 4 days. Reheat at 350°F for 8–10 minutes, or in the air fryer for 3–4 minutes.
Tip: Shred your own cheese. Bagged shredded cheese has anti-caking powder that can make the balls dry.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American