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:
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!
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.
Follow me on social for more recipe ideas & inspiration!
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
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.
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!!!
So glad you enjoyed it! Thanks, Denine!
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.
Sounds tasty with the zucchini!
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!
Did you cook the sausage before mixing everything together? Or is it done with uncooked sausage?
You use raw sausage.
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.
So glad that you gave them a try and enjoyed them! Thanks for sharing, Margaret!
Can Greek yogurt cream cheese be used as a substitute for regular cream cheese?
Yvonne
Hi Yvonne! I’ve never worked with that ingredient, so I’m really not sure.
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.
The balls were too salty! I would leave out the salt & add in something to absorb the salt from the sausage.
Can I make these and serve with pasta and sauce?
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.
Looking at this recipe, I would say that if you used italian sausage you could probably serve them with pasta and sauce.
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?
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. 🙂
I make sausage balls without any flour!
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.
Someone on pinterest where this recipe is said they used coconut flour for allergy reasons and it was good.
Thanks!
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.
They great without any flour…bonus tip…cook them in oven and then put on smoker for about 30….whole new sensation!!!
Ooh, sounds delicious! Will have to try that sometime. 🙂
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.