Keto Sausage & Cheese Balls: Your New Low-Carb Addiction

Imagine biting into a crispy, cheesy, meaty little orb of joy that doesn’t wreck your diet. These keto sausage and cheese balls are the ultimate snack hack—easy to make, impossible to resist, and packed with flavor. They’re perfect for meal prep, parties, or when you need a quick protein fix.

No weird ingredients, no guilt, just pure deliciousness. Who said keto had to be boring? These balls prove otherwise.

Ready to upgrade your snack game? Let’s go.

Why This Recipe Slaps

These keto sausage and cheese balls are ridiculously flavorful, with a perfect balance of savory sausage, sharp cheese, and just enough almond flour to hold it all together. They’re crispy on the outside, tender on the inside, and packed with protein.

Plus, they’re low-carb, gluten-free, and keto-friendly—without tasting like a sad diet food. They reheat like a dream, making them the ultimate grab-and-go snack. Basically, they’re everything you want in a bite-sized food.

Ingredients You’ll Need

• 1 lb ground pork sausage (choose spicy if you like heat)
• 2 cups shredded cheddar cheese (the sharper, the better)
• 1 cup almond flour (not almond meal—big difference)
• 1/2 cup grated Parmesan cheese (the powdery kind works best)
• 1 large egg (because glue is weird in food)
• 1 tsp baking powder (for fluffiness, not science experiments)
• 1/2 tsp garlic powder (because bland food is a crime)
• 1/2 tsp onion powder (optional, but highly recommended)
• Salt and pepper (to taste, unless you hate flavor)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper—trust us, cleanup is a nightmare without it.
2. Mix the dry ingredients. In a large bowl, combine almond flour, Parmesan, baking powder, garlic powder, onion powder, salt, and pepper.
3. Add the wet ingredients. Throw in the sausage, cheddar, and egg.
   

   Use your hands to mix everything until it’s fully combined. Yes, it’s messy. Yes, it’s worth it.

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4. Roll into balls. Scoop about 1 tablespoon of the mixture and roll it into a ball.
   

   Pro tip: Wet your hands slightly to prevent sticking.

5. Bake for 18–20 minutes. They’re done when golden brown and firm to the touch. Let them cool for 5 minutes—unless you enjoy molten cheese burns.

How to Store These Bad Boys

Let the balls cool completely before storing. Keep them in an airtight container in the fridge for up to 5 days.

For longer storage, freeze them on a baking sheet first, then transfer to a freezer bag. They’ll last up to 3 months. Reheat in the oven or air fryer for best results—microwaving turns them into sad, rubbery blobs.

Why You’ll Love This Recipe

These keto sausage and cheese balls are high in protein, low in carbs, and crazy satisfying.

They’re perfect for busy weekdays, lazy weekends, or when you need a snack that won’t spike your blood sugar. Plus, they’re customizable—swap the cheese, add herbs, or go wild with dipping sauces. They’re also kid-friendly (if you’re willing to share).

Common Mistakes to Avoid

• Using almond meal instead of almond flour. Almond meal is coarser and will give you a gritty texture.
• Overmixing the dough. This can make the balls dense.
  

  Mix just until combined.

• Skipping the parchment paper. Cheese sticks. A lot.
• Baking at the wrong temperature. Too high, and they burn; too low, and they’re greasy.

Alternatives and Swaps

Not a fan of pork? Use ground chicken or turkey sausage.

Dairy-free? Swap the cheese for dairy-free alternatives (but FYI, it won’t be the same). Want more veggies?

Add finely chopped spinach or jalapeños. For a carb-friendly version, use breadcrumbs instead of almond flour—but then it’s just a regular sausage ball, not keto. Your call.

FAQs

Can I make these ahead of time?

Absolutely.

Prep the mixture, roll into balls, and refrigerate overnight. Bake when ready. You can also freeze unbaked balls and cook them straight from frozen—just add a few extra minutes to the baking time.

What dipping sauces work best?

Ranch, marinara, or spicy mayo are all killer choices.

Or go rogue with sugar-free BBQ sauce. No judgment here.

Why are my balls falling apart?

Not enough binder (egg or cheese) or overhandling the dough. If the mixture feels too wet, add a bit more almond flour.

Too dry? Another egg yolk can help.

Can I use coconut flour instead?

Technically yes, but coconut flour absorbs way more moisture. You’ll need to adjust the quantities and probably add another egg.

IMO, almond flour works better.

Final Thoughts

These keto sausage and cheese balls are the ultimate snack—easy, delicious, and diet-friendly. They’re proof that keto doesn’t mean sacrificing flavor. Make a batch, thank us later, and try not to eat them all in one sitting. (Good luck with that last part.)