Introduction

Hey there, friend! Let’s talk about comfort food, shall we? You know those moments when you just need a warm, savory bite? Maybe it’s a lazy Saturday morning, a quick grab-and-go breakfast before a busy day, or the perfect easy appetizer for a get-together. For me, sausage balls always bring back happy memories of family gatherings and easy snacks. But what if you’re living that low-carb life? Don’t you worry one bit! These Seriously Easy Cheesy Keto Sausage Balls are here to save the day. They’re incredibly simple to whip up, packed with flavor, and hit all the right comforting notes without the carbs. Trust me, once you make these, they’ll become a regular in your kitchen!

Why You’ll Love This Recipe

Fast
Easy
Giftable
Crowd-pleasing

Seriously, these little bites are so easy. You probably have most of the ingredients in your fridge or pantry right now. They come together quickly, bake up beautifully, and are perfect for pretty much any occasion. Need a snack? Grab one. Hosting friends? Make a big batch – they disappear fast! Want to bring something thoughtful to a friend? Bake these up! They’re definitely a crowd-pleaser, even for folks not doing keto.

Ingredients

Gather ’round! Here’s what you’ll need for these magical little bites:

2 cups Blanched Almond Flour: This is our low-carb base. Make sure it’s blanched for the best texture.
2 cups Cheddar cheese (shredded): The cheesy goodness! Use pre-shredded for ease, or shred your own from a block for extra melty vibes.
2 tsp Italian seasoning: Gives us that classic savory herby flavor. Feel free to adjust to your taste!
2 tsp Baking powder: Helps keep these little guys light and not too dense.
1 lb Ground chicken sausage: I love chicken sausage here because it’s often a bit leaner, but feel free to use pork sausage if you prefer. Make sure it’s raw!
8 oz Cream cheese (at room temperature, cut into small chunks): This is KEY! Room temperature cream cheese incorporates smoothly and helps bind everything together beautifully. Don’t skip letting it soften!
2 cloves Garlic (minced; optional): Adds a punch of savory flavor. If you’re a garlic lover like me, definitely include this!

How to Make It

Alright, let’s get cooking! This is where the magic happens, and trust me, it’s super straightforward.

First things first, let’s get the oven ready. Preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper. This makes cleanup a breeze!
Grab a large bowl. In goes the dry stuff: the almond flour, shredded cheddar cheese, Italian seasoning, and baking powder. Give it a quick stir to combine everything nicely.
Now, add the stars of the show: the raw ground chicken sausage, those lovely softened cream cheese chunks, and the minced garlic if you’re using it (which I highly recommend!).
Okay, time to get your hands in there! Or use a really sturdy spoon if you prefer. Mix everything together until it’s really well combined. You want to make sure the cream cheese and sausage are evenly distributed throughout the dough. Keep mixing until you have a uniform ball of dough.
Now for the fun part: rolling! Pinch off pieces of the dough and roll them into 1-inch or 1.5-inch balls. Place them on your prepared baking sheet, leaving a little space between each one. They won’t spread much, but a little room helps them cook evenly.
Pop the baking sheet into your preheated oven. Bake for 18 to 25 minutes. The exact time can vary depending on your oven and the size of your balls, so keep an eye on them. You’re looking for them to be golden brown on the outside and cooked all the way through.
Once they’re beautifully golden, take them out of the oven. Let them cool on the baking sheet for just a few minutes before serving. They’re hot inside, so be patient!

And that’s it! Seriously, how easy was that? Now, enjoy your delicious keto sausage balls!

Substitutions & Additions

One of the great things about this recipe is how easy it is to customize! Get creative and make them your own:

Cheese Swap: Instead of cheddar, try sharp white cheddar, Monterey Jack, Pepper Jack for a little kick, or a blend of cheeses.
Sausage Style: Use ground pork sausage, spicy Italian sausage, or even a breakfast sausage blend. Just be mindful of carb counts in some flavored sausages.
Extra Spice: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce to the mix.
Herb Power: Try different herbs like dried parsley, chives, or a touch of smoked paprika.
Veggie Boost: Finely minced onion or green onion can add extra flavor, just be sure to chop them really tiny!

Tips for Success

Even though this recipe is super simple, here are a few little tips I’ve picked up to make sure yours turn out perfectly every time:

Room Temperature Cream Cheese: I can’t stress this enough! Cold cream cheese is much harder to mix in evenly. Let it sit out for an hour or two, or gently soften it in the microwave for a few seconds if you’re in a hurry (but be careful not to melt it!).
Don’t Overmix, but Mix Thoroughly: You want everything combined, but no need to beat it to death. Mix until you don’t see streaks of cream cheese or unmixed flour.
Consistency is Key: The dough should hold together when you roll it. If it seems too dry, your sausage might be very lean – you can add a tiny splash of water or chicken broth (like a tablespoon) and mix again. If it feels too wet, maybe your cream cheese was too soft or melted – chilling the dough for 15-20 minutes can help firm it up.
Uniform Size: Try to make your balls roughly the same size so they bake evenly.
Prep Ahead: You can mix the dough up to 24 hours in advance and keep it covered in the fridge. When you’re ready to bake, let the dough sit at room temp for 10-15 minutes before rolling and baking as usual. You can also roll the balls and refrigerate them on the baking sheet before baking.

How to Store It

If you happen to have any leftovers (a big IF!), here’s how to keep them fresh:

Refrigerator: Store cooled sausage balls in an airtight container in the fridge for up to 3-4 days.
Freezer: These freeze beautifully! Once cooled, you can freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2-3 months.
Reheating: To reheat from the fridge, pop them in the microwave for 30-60 seconds or warm them in a toaster oven or regular oven at 350°F (175°C) for about 5-10 minutes until heated through. From frozen, you can reheat them in the oven (no need to thaw!) at 350°F (175°C) for about 15-20 minutes, or until hot in the center.

FAQs

Got questions? I’ve got answers!

Can I use a different type of flour?

This recipe is specifically designed for blanched almond flour. Other low-carb flours like coconut flour would require significant adjustments to the liquid ratios and likely won’t work as a direct 1:1 substitution.

Can I make these without meat?

This recipe relies heavily on the fat and binding power of the ground sausage and cream cheese. While you could experiment with plant-based meat substitutes, the texture and flavor would be quite different, and you might need to adjust binding ingredients.

Why did my sausage balls come out crumbly?

This is often due to not enough binder (cream cheese) or not mixing the dough thoroughly enough. Ensure your cream cheese was at room temperature and you mixed until the dough was uniform.

Can I air fry these?

Yes! Air fry at 350°F (175°C) for about 10-15 minutes, flipping halfway through, until golden and cooked through. Keep an eye on them as air fryer times can vary.

Seriously Easy Cheesy Keto Sausage Balls

These Seriously Easy Cheesy Keto Sausage Balls are incredibly simple to whip up, packed with flavor, and hit all the right comforting notes without the carbs. Perfect for breakfast, snacks, or appetizers.

Print Recipe Pin Recipe

Cook Time 18

Equipment

Baking Sheet
Parchment paper
Large bowl
Sturdy spoon (optional, alternatively use hands)

Ingredients

Hauptzutaten

2 cups Blanched Almond Flour
2 cups Cheddar cheese (shredded)
2 tsp Italian seasoning
2 tsp Baking powder
1 lb Ground chicken sausage (raw)
8 oz Cream cheese (at room temperature, cut into small chunks)
2 cloves Garlic (minced; optional)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, shredded cheddar cheese, Italian seasoning, and baking powder. Stir to combine.
Add the raw ground chicken sausage, softened cream cheese chunks, and minced garlic (if using) to the bowl.
Mix everything together until well combined and you have a uniform ball of dough. Use your hands or a sturdy spoon.
Pinch off pieces of the dough and roll them into 1-inch or 1.5-inch balls. Place them on the prepared baking sheet, leaving space between each.
Bake for 18 to 25 minutes, or until golden brown on the outside and cooked through. Keep an eye on them as baking time varies by oven and ball size.
Once golden, remove from oven and let cool on the baking sheet for a few minutes before serving.

Notes

Ensure cream cheese is at room temperature for easy mixing. Do not overmix, but mix until uniform. If dough is too dry, add a splash of water or broth; if too wet, chill it. Try to make balls uniform size for even baking. Dough can be mixed up to 24 hours ahead and refrigerated. Baked sausage balls store in the fridge for 3-4 days or freeze for 2-3 months. Reheat from fridge in microwave (30-60s) or oven (350°F/175°C for 5-10 min). Reheat from frozen in oven (350°F/175°C for 15-20 min). Can also be air fried at 350°F (175°C) for 10-15 minutes, flipping halfway.