Keto Sausage Balls with Almond Flour and Cheddar

Keto Sausage Balls

These baked sausage balls are small, savory bites with lightly golden, craggy surfaces and orange cheddar visible throughout. Raw pork sausage mixes directly with almond flour, egg, and a little softened cream cheese; there’s no need to cook the sausage first.

Shape the mixture into roughly 1½-inch balls and bake them until set and cooked through. Keeping the portions similar in size helps them finish together. This almond-flour version differs from conventional sausage balls without Bisquick.

Ingredients for Keto Sausage Balls

• 1 lb raw ground pork sausage (450g), breakfast or Italian style
• 1 cup finely ground blanched almond flour (95g)
• 1 cup shredded orange cheddar cheese (115g)
• 2 oz cream cheese, softened (55g)
• 1 large egg
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley or Italian seasoning

Optional: Add ¼ teaspoon cracked black pepper if the sausage is lightly seasoned. Keep unsweetened almond milk on hand only if the fully mixed mixture is too crumbly to shape. Check the sausage label for added sugars if that matters for your eating plan.

Makes about 24 balls, or 6–8 appetizer servings.

How to Make Keto Sausage Balls

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray.
2. Combine the dry ingredients: In a large bowl, stir together the almond flour, baking powder, garlic powder, and dried herbs.
3. Mix: Add the raw sausage, softened cream cheese, egg, and cheddar. Mix until no dry flour remains and the mixture holds together when pressed. Cheddar pieces should still be visible.
4. Shape: Use a scoop or tablespoon measure to portion the mixture into roughly 1½-inch balls. Roll gently, leaving the surfaces slightly rough. Space them apart on the prepared sheet so they brown rather than sit in pooled fat. Use a second sheet or bake in batches if needed.
5. Bake: Bake uncovered for about 20–25 minutes, beginning to check at 18 minutes. The surfaces should be lightly golden and set, with melted cheddar and perhaps a few browned cheese spots. Check the center of a representative ball with an instant-read thermometer; pork sausage should reach 160°F (70°C). Turn the pan once only if your oven browns unevenly.
6. Rest: Let the balls firm on the pan for 3–5 minutes before transferring them to a plate or platter.

Why Almond Flour Matters Here

This formula is designed for almond flour. Coconut flour absorbs moisture differently and cannot replace it in the same amount; it needs a separately developed ratio.

If the Mixture Won’t Hold Together

Make sure the cream cheese is softened and the almond flour is fully mixed into the sausage. If the mixture still crumbles when pressed, let it stand briefly, then mix again. Add unsweetened almond milk 1 teaspoon at a time only if needed. Don’t add extra flour, which can make the mixture drier.

Keep the balls compact without packing them tightly. Parchment or a lightly greased sheet helps prevent melted cheese from sticking, and the brief rest makes the baked balls easier to lift.

Checking for Doneness

The bake time assumes roughly 1½-inch balls; smaller ones may finish sooner. Look for set, lightly golden surfaces, then confirm the center reaches 160°F. Remove the balls once cooked through rather than waiting for a dark crust, which can leave them dry.

Serving and Storage

Serve the sausage balls plain, or offer a low-carb dip on the side. For a separate spicy appetizer idea, see these jalapeño popper sausage balls.

Cool the baked balls before storing them in an airtight container in the refrigerator for up to four days. For longer storage, freeze the cooled balls in a single layer on a baking sheet, then transfer them to a freezer container or bag for up to three months.

Reheat leftovers until hot throughout and reaching 165°F (75°C). Reheating time depends on the method and the number of balls. Avoid covering them while they are still hot before refrigeration; trapped condensation can soften the surfaces.

Nutrition

Approximate nutrition per serving, based on 4 balls and about 6 servings per batch: 415 calories, 20g protein, 36g fat, and 5g carbohydrates. Per 100g: approximately 325 calories, 16g protein, 28g fat, and 4g carbohydrates. Values vary with the sausage and cheese used, the finished yield, and how much fat renders during baking.