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CREAM CHEESE SAUSAGE BALLS made with keto friendly ingredients for a low carb snack or appetizer that the whole family will love! Plus I’m sharing the easiest and best dip for sausage balls!
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.(If you haven’t joined my Facebook group, why not? Members share recipes, encouragement, and all kinds of tips and tricks for living that low carb life! Join here…it’s free!)
These keto sausage balls are going to become a staple in your house, I bet.
How to make sausage balls:
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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.
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
These sausage balls start with cream cheese, cheddar, and almond flour, but they taste just like the traditional sausage balls made with Bisquick! This recipe makes 28 sausage balls with each ball coming in at 1 net carb.
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.
Notes
Using a medium sized cookie scoop ensures you get the same size each time, which helps the sausage balls cook more evenly.
Add more or less msutard to the dip, depending on your personal tastes.
These taste great hot from the oven, at room temperature, or cold from the fridge.
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Nutrition Information
Yield 7 Serving Size 4 sausage ballsAmount Per Serving Calories 457Total Fat 40gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 23gCholesterol 119mgSodium 935mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 2gProtein 21g
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47 comments
Another sauce that goes great with these is: mayo (Duke’s), dijon mustard and hot horseradish; garlic powder (optional). I just eyeball the amounts, but roughly 3 tablespoons mayo, 1 tablespoon mustard, 1 teaspoon horseradish and couple of shakes of garlic powder.
Sounds delicious!
Has anyone tried coconut flour instead of almond flour? Just wondering if someone’s tried it and if it would be the same.
What could almond flour be substituted for (allergy)?
We’ve only made these with almond flour, unfortunately. I’m not sure what would work as a swap.
Sunflower seed flour and pumpkin seed flour both have a fat content and texture comparable to almond flour and are often used as substitutes. The flavor is a little different with either, of course, and sometimes they’ll turn baked goods green because of the chlorophyll in the seeds, but this can be prevented by adding a tablespoon of acid to recipes.
Could you add sauerkraut to the recipe?
I’ve never tried.