The Best Easy Low Carb Keto Sausage Balls
Keto Sausage Balls with Almond Flour & Parmesan Cheese – Deliciously seasoned Italian sausage, combined with sharp cheddar cheese, salty parmesan cheese, onions, and almond flour make a perfect quick breakfast or delicious appetizer. At only 3.5g net carbs for four, this keto recipe can be enjoyed worry-free!
These low-carb sausage balls make great appetizers, dinner protein, or savory, filling breakfast treats. With only 3.5 grams of net carbs, they are easy to fit into your daily macros on a ketogenic diet. This sausage ball (without Bisquick!) recipe is one that you will make over and over again.
These sausage balls are made with simple ingredients and are so delicious that they can be mistaken for classic Bisquick sausage balls. They’re much healthier than the classic recipe and are just as easy to make. My favorite part (and what makes them stand out from regular sausage balls) is the addition of Parmesan to the mix – YUM!
You can easily make these sausage balls from scratch, thanks to this recipe from 30 Minute Ketogenic Cooking: 50+ Mouthwatering Low-Carb Recipes to Save You Time and Money.
Why You’ll Like These Sausage Balls
- They’re a keto-friendly twist on traditional sausage balls.
- They are easy to make and the whole family will love them!
- You can enjoy them as breakfast food or even a quick snack. An extra bonus? They are grab-and-go friendly!
- They’re the perfect low-carb appetizer for game day or your next party. (We love to bring them to family get-togethers.)
- They’re made with common ingredients – you probably have most of the ingredients on hand (and if you don’t, they’re all easy to find!)
- They will last for several days in the fridge, so you can enjoy these sausage balls more than once!
Ingredients
For this cheesy, meaty keto appetizer, you need the following ingredients:
- Italian sausage
- blanched almond flour
- shredded sharp cheddar cheese
- grated Parmesan cheese
- egg
- dried minced onions
- baking powder
How To Make Keto Sausage Balls With Almond Flour and Parmesan Cheese
Step 1: Begin by preheating the oven to 350 degrees Fahrenheit. Set a wire cooling rack inside a rimmed baking sheet.
Step 2: Place all of the ingredients in a large bowl and, using your hands, mix until well incorporated.
Step 3: Form the sausage mixture into 1 ½ – 2-inch meatballs, making a total of 24. (You can use a small cookie dough scoop to help make uniform-sized balls.)
Step 4: Place the meatballs on the wire rack. Bake for 20 minutes or until golden brown.
Substitutions & Variations
- If almond flour is not your favorite, you can substitute it for a different type of flour. Keep in mind, though, that almond flour is the best choice if you are on a keto diet.
- Egg substitute can be used instead of egg in these sausage balls if that is your preference/dietary need. Just be sure to check the container of the egg substitute that you use to make sure that the correct amount is substituted.
- If you are dairy free, a vegan cheese substitute can be used in this recipe.
- If you don’t like the taste of Italian sausage, use your favorite pork sausage.
- To add a bit of heat to your sausage balls, use Pepper Jack cheese.
Storage
These keto sausage balls will last in the fridge for up to four days if stored in an airtight container. To reheat refrigerated sausage balls, put them in the oven at 350 degrees for 10 minutes or until warm.
Can I serve these sausage balls at room temperature?
Yes, these sausage balls can be served at room temperature. If used as an appetizer, these can be left out for up to 2 hours. Just be sure to keep them refrigerated and covered until you are ready to serve.
What kind of sausage works best for this keto sausage balls recipe?
This is a personal preference. Use whichever brand/flavor is your favorite.
Can I use a different type of flour?
Sure, you can use any type of flour for this sausage ball recipe. To keep it keto-friendly, though, I do recommend using almond flour.
Can You Freeze Sausage Balls?
Freeze cooked sausage balls in an airtight container for up to 2 months. (If you use a freezer bag, be sure to squeeze out excess air for best results.) When you are ready to serve them, bake them at 400° for about 10-15 minutes.
More Low Carb Recipes
Sausage Balls
Ingredients
- 1 pound bulk Italian sausage
- 1 cup blanched almond flour
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 Tablespoon dried minced onions
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Set a wire cooling rack inside a rimmed baking sheet.
- Place all of the ingredients in a large mixing bowl and, using your hands, mix until well incorporated.
- Form the meat mixture into 1 ½ – 2-inch meatballs, making a total of 24.
- Place the meatballs on the wire rack. Bake for 20 minutes, or until golden brown.
Notes
Nutrition
The cookbook is another great keto cookbook by Kyndra Holley. (She’s the genius behind Peace, Love, and Low Carb.)
30 Minute Ketogenic Cooking contains 50+ low-carb recipes that will have you covered from breakfast to dessert. The compact size of the book makes it a great go-to for finding recipes that only take a short amount of time to make.
In addition to recipes, 30 min covers time-saving kitchen tips and tricks that span from organization and efficiency to meal prep and planning. Kyndra also highlights time-saving kitchen tools and appliances and gives tips on how to repurpose leftovers.
To make things even easier for those who live busy lives, Kyndra has created two weeks of meal plans and included shopping lists that go with them.
Just like this recipe for sausage balls, Kyndra’s 30 Minute Ketogenic Cooking cookbook is a winner in my book.
In case you missed it, click here to read about Craveable Keto, another delicious keto cookbook by Kyndra. For even more delicious recipes from Kyndra, visit Peace, Love and Low Carb.
Be sure to come back and tell us how your Keto Sausage Balls turned out!
I make these for breakfast for my kiddos sometimes. These with a little fruit give them nourishment that tides them over well for the morning!
One thing I’d like to know – can these be refrigerated overnight BEFORE they are baked? Or can the batter/dough be refrigerated overnight and then made into balls in the morning? I’m worried it might dry out. So far, I just brown the sausage the night before, but I’d love to find a way to prep them right up to the point of baking, ahead of time.
Thanks for the comment, Mae. I am not sure if they can be made ahead or not. If you try it, I would recommend that you cover the sausage ball dough(?) tightly with plastic wrap.
Wow this looks delicious! Can’t wait to try it.
Thanks for the tip!
Have a great day.
Priyanka
Loved the recipe!!! I actually featured it on my blog (Fatboy Food Follies) as my pick of the week!! I’ll keep your page bookmarked!!