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A close up of sausage meatballs on a baking sheet.

Cream Cheese Sausage Balls (Keto!)

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! 

sausage balls on toothpic

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. 

cream cheese sausage balls on sheet pan

How to make sausage balls:

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

This recipe is super simple! You basically just dump the ingredients in a bowl and mix! 

ingredients in glass bowl

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. 😉 

sausage ball mixture in cookie scoop

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. 

cream cheese sausage ball on toothpick

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. 😉 

A close up of sausage balls on a baking sheet.

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. 

dip for sausage balls in white bowl

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.

A close up of sausage balls next to a cup of dip.

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A close up of sausage meatballs on a baking sheet.

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.

Yield 28 sausage balls
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


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


  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
  2. Add all ingredients to a mixing bowl and stir until well combined. 
  3. Use a medium cookie scoop to drop balls of the sausage mixture onto the prepared baking sheet about 1 inch apart. 
  4. Bake for 25 minutes or until golden brown and cooked through. 
  5. Whisk together the ingredients for the dip and serve with the sausage balls.
  6. Store leftover sausage balls tightly covered in the refrigerator.


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 balls
Amount Per Serving: Calories: 457Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 119mgSodium: 935mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 2gProtein: 21g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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78 thoughts on “Cream Cheese Sausage Balls (Keto!)”

  1. Wow! I wanted something new to bring to my office potluck and found this recipe. The original is so nostalgic for me so I was hoping for something close. This is it! I did it just as you wrote it and I LOVE it. The sauce is also very good but personally I don’t need it. But I’ll be making more, including the sauce for the potluck and I think it’ll be a hit. Amazing job once again!! Thank you!

    1. Karly Campbell

      So glad you gave these a try and enjoyed them so much! Perfect for a potluck! 🙂

    1. Karly Campbell

      I’m sure you could! I’d probably flash freeze them uncooked on a baking sheet and then transfer to a freezer bag until ready to bake. Not sure how long they’ll take to bake if going straight from the freezer though.

    1. I do them in an air fryer every time. I like the way they come out better than in the oven, more moist. I do the same temperature but almost half the time to cook.

  2. I. Love. This. Recipe.
    I swapped the pork sausage for turkey sausage and I’m in love with this new snack. Thank you for sharing!!!

  3. Wow, these are so good! My husband really liked them too. I did add some shredded zucchini (raw, with the water squeezed out). We actually ate them for dinner. These would be great to eat anytime.

  4. Awesome recipe. I lowered the carbs further by substituting Pork King Good Spicy Cajun Style Pork Rind Crumbs 1/2 cup for the 3/4 cup almond flour and it turn out perfect. Yum yum. Thanks for sharing!

    1. Geri Apodaaca

      Did you cook the sausage before mixing everything together? Or is it done with uncooked sausage?

  5. These are amazing! So satisfying and savory. Made them for New Year’s Eve. Nobody could believe they were low carb. They tasted better than the full carb version I normally make. I made up the mixture and refrigerated it for a few hours, then portioned with my small cookie scoop and baked. I like to use a extra sharp white cheddar and sage sausage (when I can find it). I put everything in the bowl and mix using my stand mixer, works great. I will be making these again this weekend for brunch. Thanks for the great recipe.

    1. Karly Campbell

      So glad that you gave them a try and enjoyed them! Thanks for sharing, Margaret!

  6. Can Greek yogurt cream cheese be used as a substitute for regular cream cheese?

    1. Karly Campbell

      Hi Yvonne! I’ve never worked with that ingredient, so I’m really not sure.

  7. These are very tasty and a bit different than traditional sausage balls! A little too salty for me. Next time I will leave out the salt as the sausage has enough.

  8. The balls were too salty! I would leave out the salt & add in something to absorb the salt from the sausage.

    1. Karly Campbell

      These are not like traditional meatballs…they’re a bit drier, almost like a cross between a biscuit and a meatball. I wouldn’t serve these with pasta personally.

    2. Looking at this recipe, I would say that if you used italian sausage you could probably serve them with pasta and sauce.

  9. Planning to make these for a party and wondering about preparing ahead of time. Have you mixed the ingredients then night before then baked the next day?

    1. Karly Campbell

      Hi Amy! I haven’t tried mixing them the night before, but I think it would work great. I can also confirm that they’re great reheated or served at room temperature. 🙂

  10. 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.

  11. Has anyone tried coconut flour instead of almond flour? Just wondering if someone’s tried it and if it would be the same.

    1. Tracey Martino

      Someone on pinterest where this recipe is said they used coconut flour for allergy reasons and it was good.

    1. Karly Campbell

      We’ve only made these with almond flour, unfortunately. I’m not sure what would work as a swap.

      1. They great without any flour…bonus tip…cook them in oven and then put on smoker for about 30….whole new sensation!!!

    2. 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.

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