These keto sausage balls are made with almond flour, cheddar, and breakfast sausage for a low carb appetizer that tastes just like the classic Bisquick version. Just 1 net carb per sausage ball, they’re perfect for game day, parties, or easy meal prep. Serve them with my tangy dill mustard sauce that takes these from good to absolutely craveable.
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My husband absolutely loves when I serve up, well, ANYTHING that involves sausage. The man loves it.
I used to make the standard sausage balls whenever we’d have a get-together, but the biscuit mix is obviously not a great choice for low carb, so when someone shared this recipe for keto sausage balls in my Facebook group, I had to make them.
They are seriously outrageously good and no one even guessed they were low carb. They taste just like the real deal and I knew I had to share the recipe with you.
These keto sausage balls are great for parties, game day, or even a quick lunch. I love the dill mustard sauce as a dip and, yes, I’ve been known to eat these cold from the fridge when a midnight snack attack occurs.
3 Reasons You’ll Love This Recipe
It’s crazy easy. Mix everything in one bowl, scoop, bake. That’s it. No fancy techniques or complicated steps – just stir, scoop, and bake.
They taste like the real deal. Nobody will guess these are low carb. They taste like the classic version we all grew up eating at parties.
Perfect for any occasion. Breakfast, snack, appetizer, or late-night fridge raid – these work for everything. Plus they’re just as delicious hot, room temp, or cold.
How to make sausage balls:
This recipe is super simple! You basically just dump the ingredients in a bowl and mix!
You’ll need:
- breakfast sausage
- almond flour
- cream cheese
- cheddar cheese
- dried minced onion
- baking powder
- salt
Just throw everything together and stir well with a spoon – or just get in there and mix it up with your hands! That’s definitely the easiest way. 😉
Once your sausage mixture is all combined, use a medium cookie scoop to scoop out portions of sausage and roll it between your hands to form a nice, smooth ball.
Pop that on a baking sheet and bake these up for about 25 minutes.
You’re seriously going to love the flavor of these!
I can also confirm that they’re delicious warm from the oven, absolutely delicious at room temperature, and they make a good midnight snack straight from the fridge. Basically, these are good at any temp or time. 😉
Dip for sausage balls:
There are so many options here, including my homemade ranch or thousand island, but we really love to serve these with a homemade dill mustard dip with just a handful of ingredients.
You’ll need:
- mayonnaise
- sour cream
- stone ground mustard
- dill
Just toss this in a bowl and mix to combine!
This dip is heavenly and the mustard helps cut the richness of the sausage perfectly. They really complement each other.
Swaps & Tips
For the sausage: Any ground breakfast sausage works here (I usually grab whatever’s on sale). Spicy, mild, or sage flavored all work great.
Cheese swap: The cheddar is pretty flexible. Swap it for pepper jack if you want some heat, or try a blend of cheddar and mozzarella for something milder. I always prefer to shred cheese from a block myself, but a bag of shredded will work fine in this one.
No almond flour? I haven’t tested this with coconut flour, but if you try it, you’ll need way less (maybe start with 1/4 cup) since coconut flour absorbs so much more liquid. Let me know if you experiment!
Size matters: Using a medium cookie scoop keeps these uniform so they cook evenly. If you make them bigger or smaller, just adjust your baking time accordingly.
Make them ahead: You can roll these up to a day in advance and keep them covered in the fridge until you’re ready to bake. Perfect for party prep.
Dip preferences: Not into mustard? These are also amazing with ranch, or even dipped in sugar-free maple syrup for a sweet-and-savory breakfast vibe.
Storage:
Fridge life: These keep for up to 5 days in an airtight container in the fridge. They reheat beautifully in the microwave (about 20-30 seconds) or you can just eat them cold (they’re legitimately delicious either way).
Freezer friendly: Absolutely! Let them cool completely, then freeze in a single layer on a baking sheet for about an hour. Transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for about 10-12 minutes, or microwave until heated through.
Make-ahead magic: Roll the balls and arrange them on your baking sheet, then cover and refrigerate for up to 24 hours before baking. Pop them straight from the fridge into the oven when you’re ready.
More Low Carb Snacks:
Keto Peanut Butter Balls: Simple and sweet!
Low Carb Crackers: Perfect for munching.
Buffalo Chicken Meatballs: I eat these cold from the fridge for a snack!
Keto Deviled Eggs: These guys are packing bacon and cheddar!
Veggie Dip: We always keep this dip and fresh veggies stocked for snacks.
Cream Cheese Sausage Balls
Ingredients
For the sausage balls:
- 1 pound breakfast sausage
- 4 ounces cream cheese room temperature
- 1 cup shredded cheddar cheese
- 1 large egg
- ¾ cup almond flour
- 1 tablespoon dried minced onions
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the dip:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoon stone ground mustard
- 1 teaspoon dill
Instructions
- Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
- Add all ingredients to a mixing bowl and stir until well combined.
- Use a medium cookie scoop to drop balls of the sausage mixture onto the prepared baking sheet about 1 inch apart.
- Bake for 25 minutes or until golden brown and cooked through.
- Whisk together the ingredients for the dip and serve with the sausage balls.
- Store leftover sausage balls tightly covered in the refrigerator.
Scharlene Wilkerson says
My daughter made these and took them to a Christmas party. They were wonderful. I personally like them better than the traditional! So much flavor and not so much bread.
Thank you for the wonderful recipe.
Karly Campbell says
I’m so glad you liked them! Thanks for the review, Scharlene!
Missy Powell says
I really think these are SO close to the bisquick ones. Delicious! But, is the baking powder absolutely necessary? I think it gives them a tad of a bitter aftertaste.
Karly Campbell says
Try using aluminum free baking powder and you shouldn’t notice the taste. You can also try leaving it out, but we’ve always added it.
Aleah says
First time I made this, it came out great. Now every time I make it they flatten out. What am I doing wrong?
Karly Campbell says
I’ve never had that issue, so I’m really not sure. You must be doing something different, but without knowing what, it’s hard to say what the issue is.
Meacham Harlow says
Can you swap almond flour with coconut flour? I am out of almond flour.
Karly Campbell says
No, not at a 1:1 ratio and potentially not at all. Coconut flour really sucks up a lot more moisture, so I’m not sure how it would work or how much you would need to use.
Angela Skirvin says
We love this recipe. I make a double batch and add 2 extra eggs then freeze after cooking. I heat 4 for 50 seconds in the microwave and I have a filling breakfast!
Karly Campbell says
Sounds delicious! Thanks for sharing!
Tammy Puga says
Can you make this ahead of time?
Karly Campbell says
Yes, you can.
Mel says
Too salty and the bottoms burned. Next time I’ll leave out the salt and flip them halfway through. Still a keeper, especially with the tangy dip.
Karen says
I love this recipe too. I use a silicone baking mat on the sheet pan to prevent burning and it helps with clean up too.
Stacey Fortenberry says
I have used different variations of this recipe for years. I store them in the freezer and take them out three or four at a time to warm them up in the microwave. My favorite thing to dip them is sugar-free maple syrup! Makes a great breakfast.
Karly Campbell says
Delicious for breakfast!
Kelly says
Made these to bring to game night. They were a big hit -even with those who aren’t low carb! I think they are better than original ones made with bisquick I’ll definitely be making these again. I didn’t make the dip but next time I’ll try it.
John Doe's handsome brother says
These are amazing! They are a big hit every time. I make the sauce without the dill because I am not sure if the recipe requires fresh or dried dill. Help?
Karly Campbell says
I use fresh dill. If you use dried, just use around 1/2 teaspoon. 🙂
Jean says
Is the sausage meat like ground beef, not actual sausages?
Thanks for all your great recipes!
Karly Campbell says
Yes, ground sausage. 🙂
Kevin says
So delicious. Breakfast, lunch or dinner. Snacks too. I’ve made this for potlucks and family dinners. Always a favorite. Thank you.
Karly Campbell says
We’re making these tonight! 🙂 Glad you enjoy them too.
Kevin says
Theses are amazing. I take them to potlucks, and family dinner, camping. I have a batch in the oven now. I made them into 3 oz patties for food prep.
Karly Campbell says
I’m so glad you enjoy these! 🙂
Paula R says
Do you cook the sausage first?
Karly Campbell says
Nope! It all bakes together in the oven.
Amy says
These taste great, but mine want to burn at the bottom before they’re done. Any suggestions. I tried 325 for 12 mins, then flipped and went another 10 but they’re still so crispy in the bottom. Using parchment paper…
Karly Campbell says
Are you baking on a lower rack? Maybe try a higher rack in your oven?
A says
I did, and lowered temp to 325 and flipped them half way thru. It all helped! Thx.
Ronda says
I made these for two different Christmas parties. I used an extra cup of grated cheese and an extra egg. Also added a pinch of rubbed sage and crushed rosemary. I also used a small cookie scoop since these were for appetizer servings. Using the small scoop I was able about 50 sausage balls on two parchment lined pans. I baked both pans at 375 for ten minutes, then switched the pans and baked another 10 minutes. These were such a hit!
Karly Campbell says
Sounds delicious! Thanks for sharing!