Keto sausage balls keep everything people love about the Southern party staple, the savory pork, the sharp cheddar, the crisp brown outside, and swap the boxed biscuit mix for almond flour. The result is just as snackable with a fraction of the carbs.
A serving of three sausage balls has 2 g net carbs and 15 g protein for about 301 calories, based on the ingredients in the card. That’s a snack with real protein behind it.
Protein is what makes a snack actually hold you over. If you’re not sure how much you need each day, try my free protein calculator.
- 2 g net carbs and 15 g protein per serving of three sausage balls.
- Almond flour replaces biscuit mix, with a little baking powder for a light, tender bite.
- Shred your own cheddar for better melting and a juicier center.
- Use a cookie scoop so every ball bakes in the same time.
- Freeze them raw or baked for up to 3 months and bake straight from the freezer.
Why This Works on Keto
Snacks that are mostly protein and fat tend to end hunger instead of teasing it. Sausage and cheese do exactly that, and the small amount of almond flour just holds everything together.
Portable protein is hard to find on keto without resorting to jerky or processed bars. A batch of these in the freezer means you always have a real food option for the car, the office, or after a workout.
They also work as a no-fuss breakfast. Three sausage balls and a coffee covers a busy morning.
A Few Notes on the Ingredients
Pork sausage should be bulk, uncooked sausage. Check the label for sugar or corn syrup, which some breakfast blends include. A sage-seasoned sausage gives the classic flavor.
Sharp cheddar brings the most flavor. Pre-shredded cheese has anti-caking powder that makes the balls drier, so grate a block if you can.
Almond flour binds the mixture and gives a slightly biscuity texture. Blanched almond flour is finer and bakes more evenly than almond meal.
The egg helps the dough come together since almond flour doesn’t absorb fat the way biscuit mix does.
Keto Cheddar Sausage Balls
Ingredients
Equipment
Method
- Heat the oven to 375°F and line a large rimmed baking sheet with parchment.
- In a large bowl, whisk the almond flour, baking powder, garlic powder, onion powder, and pepper.
- Add the sausage, cheddar, and egg. Mix with your hands until everything is evenly combined and no dry flour remains.
- Scoop into 30 balls about 1 inch across, rolling them smooth, and set them on the sheet an inch apart.
- Bake 20 to 22 minutes, until golden brown and cooked through to 160°F in the center.
- Cool 5 minutes on the pan before serving.
Nutrition
Notes
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Plan your week
What Do I Eat This Week? Meal Plan Builder
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- Spicy: Use hot sausage and pepper jack cheese, or add a pinch of cayenne.
- Italian style: Use Italian sausage, mozzarella, and a spoon of grated parmesan.
- Nut free: Replace the almond flour with 0.33 cup coconut flour and add a second egg.
- Poultry: Ground turkey sausage works; add a tablespoon of butter to keep them moist.
- Dipping sauce: Stir Dijon mustard into mayonnaise with a little sweetener for a keto honey mustard.
Storage, Leftovers, and Serving
Refrigerate baked sausage balls in a sealed container for up to 5 days. Reheat in the air fryer at 350°F for 4 minutes to crisp the outside again.
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To freeze, lay baked or raw balls on a sheet pan until solid, then bag them for up to 3 months. Bake frozen raw balls at 375°F for about 25 minutes; reheat frozen baked ones for 8 to 10 minutes.
Serve them at a game day spread or pack three for lunch. Find more ideas in my keto snacks and fat bombs.
Frequently Asked Questions
Why Are My Sausage Balls Dry?
They were likely overbaked or made with pre-shredded cheese. Pull them as soon as they reach 160°F inside and are golden outside, and use freshly grated cheddar for more moisture.
Are Sausage Balls Keto Without Bisquick?
Yes, when you use almond flour. A serving of three has about 2 g net carbs, 15 g protein, and 26 g fat. Traditional versions made with baking mix are much higher in carbs.
Can I Freeze Sausage Balls Before Baking?
Yes. Freeze the raw balls on a tray, then bag them. Bake straight from frozen at 375°F for about 25 minutes, adding a few minutes if they’re large.
Your This-Week Plan
Here’s the experiment: bake a full batch this weekend, freeze half, and use the rest as your go-to snack or quick breakfast for the week. Track how often you reach for convenience food when you’re rushed. Having real protein ready usually cuts that number in half.
This recipe is for general education, not medical advice. Nutrition values are estimates and will vary with brands. If you’re pregnant, have a health condition, or take medication for blood sugar or blood pressure, check with your doctor before starting keto.
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