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Free Printable: Low Carb & Keto Food List
Get It NowWith spring almost over and summer creeping up in a hurry, I find myself making easy low carb snacks and other keto recipes that I can make quickly and are convenient to grab-and-go. That is where these delicious low carb keto sausage balls with cream cheese fit in perfectly! They require minimal effort, and this easy sausage ball recipe is simply irresistible.
Years ago, I would hear people talk about sausage cheese balls, but I didn’t understand what was so great about them. Then one day I tasted these little balls of food heaven, and it all made sense.
Why You Need My Keto Sausage Balls Recipe
- Cheesy, rich, and smoky flavor
- Super easy to make
- Ready in less than 30 minutes
- Just 1 net carb each
- Naturally low carb, keto, and gluten-free
- Simple snack you can heat up from the fridge or freezer
Ingredients & Substitutions
Here I explain the best ingredients for my keto sausage ball recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Almond Flour – This is our Bisquick substitute for keto sausage balls. I highly recommend using Wholesome Yum Almond Flour here, because it’s blanched and super fine, which creates the best texture. Other brands can vary in coarseness. If you want to use coconut flour instead, you can try replacing the 2 cups almond flour with 1/2 cup coconut flour (yes, 1/4 the amount, because coconut flour is very drying!) if you want to try this swap for a nut-free option.
- Shredded Cheese – Makes the recipe for sausage balls cheesy and also helps them stay together. I love the flavor of using sharp cheddar cheese, but you could also use a mild cheddar, or really any other keto cheese you like. I recommend medium-hardness cheeses (like cheddar) over very hard ones (like parmesan cheese).
- Italian Seasoning – Adds flavor. You can use store-bought or make my 5-minute homemade Italian seasoning. If you like some heat in your seasoning, add 1/4 teaspoon crushed red pepper flakes.
- Baking Powder – Makes the keto sausage balls fluffy, so they aren’t so dense. I like this brand, which is non-GMO.
- Ground Sausage – Use any kind of sausage you like — ground pork sausage, mild or hot Italian sausage, breakfast sausage, or even ground chicken or turkey sausage.
- Cream Cheese – I say the best sausage balls are with cream cheese! I recommend plain, full-fat cream cheese. However, savory flavored varieties, such as garlic and herb, would also work nicely.
- Garlic – Optional, but recommended. I prefer to use (two) fresh minced garlic cloves, but you can sustitute 1/2 teaspoon garlic powder if you like. You can also add 1/2 teaspoon of onion powder.
How To Make Keto Sausage Balls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Preheat the oven and line a baking sheet with foil. Grease well, so the keto sausage balls don’t stick.
- Mix dry ingredients. In a large mixing bowl, combine the almond flour, cheddar cheese, Italian seasoning, and baking powder.
- Add wet ingredients. Fold in sausage, cream cheese, and garlic.
- Form. Use a cookie scoop to make uniform sausage cheese balls and place them onto the prepared baking sheet.
- Bake. Place keto sausage cheese balls for 8 minutes.
- Rotate. Twist (rotate) the balls on the baking sheet, which helps prevent sticking.
- Bake again. Continue baking until the keto sausage balls with cream cheese are just barely cooked through. Not too much, because you’ll broil them next!
- Broil. Place the baking sheet under the broiler for a couple of minutes, until the low carb sausage balls are golden brown.
My Recipe Tips
- Foil works best for browning, but you can use parchment paper if you prefer. These keto sausage balls with cream cheese will bake just fine on parchment —it just depends on if you want that extra golden color!
- Don’t overwork the meat! Mixing too much can make the sausage balls dense and rubbery instead of tender and juicy.
- Use a Cookie Scoop. Rolling by hand works, but a cookie scoop keeps the sausage balls more tender by minimizing contact with warm hands.
- Grab a Good Baking Sheet. This is my go-to pan for everything! It has a non-stick silicone surface, so I sometimes skip the liner altogether.
Dipping Sauce Ideas
- Keto Honey Mustard – The most popular sausage ball dipping sauce is honey mustard. Since this is a low carb sausage ball recipe, we can make that with a slight modification. You can use Wholesome Yum Keto Honey to make a sugar-free honey mustard that tastes just like the real thing, or just use a powdered sweetener with the recipe in my Wholesome Yum Easy Keto Cookbook.
- Ranch dressing
- Sugar-free BBQ sauce
- Chimichurri sauce
More Low Carb Appetizer Recipes
Looking for more ideas for low carb appetizers? Try these crowd pleasers:
Keto Sausage Balls
Make keto sausage balls with cream cheese using just 6 ingredients + 25 minutes! This easy sausage ball recipe makes an irresistible low carb appetizer or snack.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease well.
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In a large bowl, stir together the almond flour, shredded cheddar, Italian seasoning, and baking powder.
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Add the sausage, cream cheese, and minced garlic, if using. Mix until just combined. Do not over-mix.
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Use a small cookie scoop to form 1 inch balls (2.5 cm) and place onto the baking sheet.
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Bake for 8 minutes, then twist the balls in place to reduce sticking. Bake for another 7-8 minutes, until just barely cooked through.
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Place the pan under the broiler for another 2 minutes to brown more.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 4 sausage balls
- Tips: Check out my recipe tips above to help you get perfectly browned sausage balls, keep them tender instead of rubbery, and make prep and baking easier!
- Store: Keep sausage cheese balls in an airtight container in the fridge for 3-5 days.
- Reheat: You can reheat sausage balls in the oven at 350 degrees F, or in the microwave, until warm.
- Freeze: Just lay them on a baking sheet to freeze solid, then toss them in a bag. They’ll keep for at least 4 months!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Low Carb Keto Sausage Balls Recipe With Cream Cheese
157 Comments
Jessie
0Amazing recipe which I will be making often! The only adjustment I needed to make was to reduce the almond flour by a half cup. It was still a little dry afterwards so I added 2T of heavy cream. Perfect appetizer for parties!!!
Dawn Brotzman
0Okay my husband loves these way better than regular sausage balls. Very tasty!! Go to keto fav thank you!
Debbie
0These were delicious! I only used 1 1/2 cups almond flour, garlic powder instead of fresh garlic and added a pinch of cayenne. I baked them on parchment paper as well.
Pam
0These are absolutely delicious! I bake them in silicone muffin cups and then eat them throughout the week. My kids like them too.
Susan
0These were so delicious, the whole family enjoyed them! I did have to substituted almond flour due to my son’s allergies, I used coconut flour instead – just 1/4 cup. Also, I have made them several times, and a Silpat liner is the way to go. Foil just made a big mess for me. Thanks!
Tammy
0The flavor is excellent, but you’ll need to adjust the recipe if you like the firmer more traditional sausage balls. They are too moist and mushy inside and they do not firm up after cooling. I may reduce the almond flour because I can barely even taste the sausage. Next time I’ll use 2-3 oz of cream cheese.
LYNDA G HELFEND, PhD
0Yummy and fun to make, you won’t be disappointed! Theses were the best meatballs I’ve ever had! Of course, I tweaked them a bit. I’m obsessed with high protein , high fiber, low carb Lupin Flour so I simplify used half almond half Lupin Flour. Diced celery, sure, nice color and crunch. Southwestern flavor palate: cumin, smoked paprika, chipotle, garlic. Baked just like the recipe called for. I’d definitely serve this to a party crowd ( keeping social distance), grab and go breakfast or lunch, 2-3 with a side of green veggies for dinner. Best recipe I’ve ever found. Thank you!
Sherri Farrell
0Wondering why all keto sausage ball recipes I find using almond flour use cream cheese? Thank you!
Wholesome Yum M
0Hi Sherri, Almond flour and cream cheese act as a binder and hold the recipe together. I hope this helps.
Amanda Counts
0Holy moly, these are GOOD! I used parchment paper and didn’t have any sticking issues whatsoever. Browned up very nicely on the bottom.
Barbara W
0Delicious! I did follow the directions for using foil and greasing well, still stuck pretty hard to the foil. Next time I’ll use my well seasoned pamper chef baking sheet. That should do the trick. Super yummy!
Linda Cox
0I will admit that I was not a huge fan when these first came out of the oven. They were dry and I thought I would cut back the almond flour and increase the cream cheese on my next attempt. HOWEVER, these beauties are amazing reheated in the microwave! They are moist and much more flavorful the next day. These are going into my frequent rotation for breakfast/lunch meals especially as they are so easy to freeze for later use.
Jennifer
0Super great recipe! My husband loves sausage balls and these are great for us since we switched to a keto way of eating!
Debra Daura
0I just made these. They are so good. I am going to make them for my niece’s baby shower.
Esther W
0Is there a lot of grease after cooking?
Wholesome Yum M
0Hi Esther, Yes, there will be some grease. These sausage balls will lose some of their fat during the cooking process, but it shouldn’t be a large amount.
Sherry Cook
0As my sweet friend Kelly says, oh my stars!! These are so delicious! Came out so nice and brown. A little wonky in size but who cares? I wound up with 4 dozen and that’s plenty for my husband and I. Going to freeze so we won’t eat them all in just a couple of days. Didn’t use the Italian seasoning and didn’t miss a thing however, next time I will use a little cayenne. Thanks for the recipe!
Alice Westmorland
0Delicious! Wondering if I could make a sausage casserole out of this recipe?
Wholesome Yum M
0Hi Alice, Sounds like a fun experiment! Let us know how it turns out.
Lisa
0Thanks so much for this recipe. I needed a basic breakfast sausage ball recipe, so I left out the garlic and Italian season. These were perfect to make for quick breakfasts.
Tina Stewart
0I made them with vegetarian Italian sausage crumbles and they turned out delicious but didn’t stay balled, they flattened out.
Could that be the difference in “meat” or could I have done something else wrong?
Theresa
0I used veggie lean sausage that comes in a roll. They cooked very tender and kept their shape and because I made golf ball size I flattened them a little when I turned them over. I left them in the oven for 3 more minutes at the end to get extra brown.
Wholesome Yum M
0Hi Tina, It is very possible that the meat substitute made the difference in this recipe, especially if it was “precooked.”
Kathryn Skinner
0I love this recipe! I have always loved sausage balls but developing type 2 diabetes I had to say farewell until I found this recipe. It was very simple and they were moist and delicious. My husband even liked them and he is typically not a big fan of sausage balls!
Sheri
0Made this for New Year’s eve. Used half mild Italian and have spicy sausage, enough for about 1.5 recipes. I did increase the cheese, spices, garlic for that increase but not the almond flour as it seemed like there were enough dry ingredients. Baked on foil. Skipped the broil step as they seems to brown super nice on the bottoms. The twist mid way worked on one tray but not the other. I think because they were more browned already on the bottom. I let them cool a bit before removing and they all popped off nicely. Huge hit. Made a simple tomato sauce dip with pureed fire roasted tomatoes and garlic. Delish. Thanks!
Sidney McLaughlin
0These sound good and easy to make. Can you cook them in an air fryer? If so, how?
Wholesome Yum M
0Hi Sidney, An air fryer should work with this recipe. Because of how close the heating element is to the food, I suggest starting at a lower temp (375 degrees or so) and start checking them for doneness around the 5 minute mark. There are a few calculators online that may help you convert oven recipes to air fryer recipes. Best of luck!
Belinda Spears
0These were a big hit with my running group! Thank you so much!!! Loved, loved, loved the recipe!
PS…used parchment paper and mine came out super yummy:)
Becky McElvany
0I wanted to say thank you for this recipe. Everyone in my family loved them. Within three days they are gone. Thank you for doing what you do so well.
Tammy Hardin
0I am not able to see the ingredients with quantity… Is that information listed somewhere?
Wholesome Yum M
0Hi Tammy, Close to the bottom of the post there is a recipe card. Quantities for the recipe can be found there. Make sure you have reader mode turned off if your browser has this feature.
Kathleen Waters
0Can I use chopped celery & onions in recipe?
Wholesome Yum M
0Hi Kathleen, Yes, you could add those finely chopped veggies to the recipe without any issue.
Nicole W
0Don’t know if you’ll read (and reply) in time BUT any ideas on how to increase the protein? Any idea how adding egg to this would fare? I am a bariatric patient and trying to find high protein (20g+) “snack”/breakfast ideas.
Wholesome Yum M
0Hi Nicole, I haven’t tested this and cannot guarantee results, but this recipe should still work with the addition of a couple of eggs. If the mixture is too wet to form meatballs, let it sit covered in the fridge for about 30 minutes and then roll into balls.
Robin Julian
0I made this with a roll of hot breakfast sausage, colby shredded cheese, and minced garlic in a jar (as I already had all of them on hand) and they were a huge hit! The hubs was in bed asleep and the smell of them baking in the oven got him out of bed and moving! I also used parchment paper instead of foil as I wanted them to be done but not overly browned. Thanks so much for this recipe! It is going in my regular rotation!
June
0Hi Maya, I am unable to eat pork so for this recipe can I use beef sausage meat or a mix of beef and chicken. Would it alter the nutritional values too much? Thinking about it maybe beef without the chicken would be a better exchange! I am new to Keto and trying to get my head around this different way of eating. Thank you for the recipes the ones I have tried are really good. Kind regards
Maya | Wholesome Yum
0Hi June, You can make this with any type of sausage, or any ground meat, really. Nutrition info will vary with each different type used; fat, protein, and calories will vary, but carb counts will be about the same no matter what kind you use. Look for no sugar in the ingredients.
Jan Nielsen
0This is such a timely post! Was just wondering what I was going to make for a gathering this weekend! I have to wait for the cookbook to arrive for the sauce 🙁 They’ll just have to use ranch and blue cheese! Thanks!
Donna
0Do you cook sausage first or it Cooks while it bakes
Maya | Wholesome Yum
0Hi Donna, It cooks while it bakes!
Michele King
0Maybe this should be obvious, but it’s not to me 🙂 For the freezing option, do you recommend cooking then freezing or making them and freezing, thaw and cook? Thank You. Michele
Wholesome Yum L
0Hi Michele! I would cook them and then freeze them. 🙂 You can either thaw or cook from frozen. Cooking from frozen will just require more cooking time.
Mkc
0Omg these are soooo good! I’m not a huge meat eater and have been having trouble getting my macros right so these are perfect and delicious! I made mine large so I take 2 with me to work everyday for breakfast. Thank you!!!
Lyn Berry
0I was reading the recipe and thought “2 CUPS???” Anyways, maybe it’s just me, but I think they’ll turn out pretty good with just 1 cup. It’ll cut down on the carbs even more. Going to try it tonight! Thanks for the recipe!
Wholesome Yum M
0Hi Lyn, The almond flour helps to bind all the ingredients together. This recipe as written should make approximately 56 sausage balls or 14 servings, so the amount of almond flour is reasonable for the number of servings.
kerice McTaggart
0Delicious!
Sam
0I found this recipe to call for far too much flower. I had to add a couple egg sandwich just to get the balls to stick together. Ultimately they came out very dry and lacking meaty consistency. I can’t say this enough: TOO MUCH FLOUR
Wholesome Yum A
0Hi Sam, is there a chance you used coconut flour instead of almond flour? That would surely create dry results.
Patricia Dick
0Made these meatballs tonight. They were really amazingly good. You would never know you were eating low carb! I will share this recipe with my daughter-in-law who is also eating Keto.
David Gross
0I made it with 2 lb. Sage sausage.
2 cups almond flour
2 cups pulverized pork skins
2 eggs
1 8 oz. PK Cream Cheese
2 cups shredded cheese
2 Tbsp Hickory liquid smoke
Pamela
0Where can I find the “Honey” mustard sauce recipe??
Wholesome Yum
0Hi Pamela, it’s in my upcoming cookbook! You can preorder it at this page.
Kelly
0Am I supposed to use ground Italian sausage or ground breakfast sausage, such as jimmy dean?
Maya | Wholesome Yum
0Hi Kelly, I used ground Italian, but you can use any kind you like.
Angie McIntosh
0I just made these and they are delish! They are better than their high carb counterparts.
Julie Snow
0Hi! Are you using plain ground pork sausage or like a Jimmy Dean type breakfast sausage?
Wholesome Yum
0Hi Julie, this is plain sausage. You could also use the other kind here, but the carb count will be higher.
Tracy
0I just made these, stuck to the exact recipe, and OMG they are delish!!! Thank you.
Ari
0I want to make these but don’t have an oven can I use a skillet?
Wholesome Yum
0Hi Ari, that might work but I’m worried you might get a lot of cheese stuck to the pan. Let me know if you try it.
Yang
0Oh man! This looks too delicious. Do you have something to recommend as replacement if one doesn’t eat cheese?
Wholesome Yum
0Hi Yang, I’m not sure what would be a good replacement for the cheddar cheese. You could probably skip it and adjust the baking time so the sausage doesn’t dry out. For cream cheese, you could try any low-carb dairy-free cream cheese substitute.
Zuzana
0Always need tips and quick recipes like this one. Perfect timings.
Hope
0These was so tasty – perfect party food or to feed the family! Yum!
Jean Choi
0This is fantastic! Crunchy outside and soft and creamy inside.
Kari
0These are such a perfect appetizer, but I can just imagine how awesome they’d be for breakfast too!
Joni Gomes
0OMG yum!! I was looking for a good low carb meatball recipe and I loved that this recipe calls for almond flour! Love the flavor, texture and needed to use up my almond flour!
Jenni LeBaron
0I love the of using cream cheese in these sausage meatballs because I bet it helps everything bind and adds some great creaminess. These were wonderful for breakfast and dinner!