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.
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
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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.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
Teresa says
These are really great! I love the added moistness the cream cheese gives. On the dip, is that prepared mustard or dried mustard?
Karly Campbell says
Hi Teresa! Glad you enjoyed these. The dip is made with prepared mustard.
Gina says
Omg! That is rather hilarious! I get it now! Hahaha!
Gina says
Karly! These are amazing and take me back to my childhood! My question is, do you know about how many ounces or grams each ball should be. It says in the serving size the recipe yields 7 but I must have made the balls significantly smaller. They were still perfect! Just trying to fit them into macros 🙂
Karly Campbell says
Hi Gina! I didn’t measure by weight, but the recipe yields 28 balls (serving size at the top of the recipe card), which we divided into 7 servings (in the nutrition info) of 4 (in the nutrition info). Sorry if that was confusing. I did giggle a little imagining 7 giant sausage balls though. 🙂
Ash says
Is there a way to make these sweet and savory for breakfast?? Maybe adding honey or agave?? I’m new to Keto and I’m still doing my research on recipes so I hope this doesn’t sound ridiculous lol
Karly Campbell says
Hi Ash! I’ve never tried making these sweet, but you could try dunking them in sugar free maple substitute. Honey and agave are not low carb though.
Miriam says
Love this so much I’ve made it many times! So addicting!! No one believed it was low carb which made them enjoy it more lol
Karly Campbell says
Haha, love when that happens!
Tina Spagnuolo says
What sausage do you use?
Karly Campbell says
We use breakfast sausage in a roll. Sometimes we’ll use the spicy version, but we usually just get the regular.
Tina Spagnuolo says
Thank you. I used the same and these are delicious!!
Heather Hardy says
Can you use turkey sausage instead of pork?
Karly Campbell says
I’ve only made this with pork, so I’m not sure.
Kim says
Has anyone made and then freeze them.
Lisa says
Do you brown the meet first or just add the meet and it cooks while baking?
Karly Campbell says
The meat cooks while baking.
Dee says
If you chill the mixture before making balls and baking, they should not flatten.
Jessica says
I swear I followed the recipe but mine flattened out … besides that they were so good
Karly Campbell says
That’s odd. Not sue why they would flatten out.
Jeni says
For hard core keto people: my friend subbed out the almond flour with crushed pork rinds – they were delicious!!!
Amy C says
Can i substitute with something other than almond flour? My son has peanut allergies
Thank you
Karly Campbell says
I’ve only made this as directed. I’m not sure how they’d work with another type of flour.
AmyB says
Peanut allergies or tree nut allergies? Peanuts are a legume, so typically they say you are more likely to be allergic to peas. My son is anaphylacticly allergic to peanuts since age 1… now 22, but he can eat tree nuts and even peanut oil because it has no peanut protein in it. We worked closely with the hospital/university to figure everything out. Allergies are crazy and having an allergic child is definitely an eye opening experience! Best wishes.
Jeni says
These are delicious! Will be a weekly menu item to my family’s delight!
Josie says
These look so good! I always loved sausage balls, I’ll have to try this version this weekend.
Karly Campbell says
Hope you love them as much as we do!
Shabrina says
Hello! I tried this recipe and I give it 2 thumbs up! I did not like the dip with ground mustard so I just replaced it with about a teaspoon of salt and wow! The meatballs really don’t need the dip to still be delicious but why stop when you can get the full sha-bang with the dip. I will make this for my family for sure!
Debbie says
Can I use regular flour
Karly Campbell says
I’ve only tried them as directed.
Sherri Farrell says
I was wondering why every recipe I see for sausage balls using almond flour instead of Bisquick uses cream cheese?
Thanks!
Karly Campbell says
I like to use cream cheese to give them flavor and help with the texture. There is a Bisquick version that uses cream cheese as well…it’s not just a low carb thing. 🙂
Regan says
Does the nutrition include the dip as well? If so, how much?
Karly Campbell says
That’s a good question! 🙂 The nutrition does include the dip, but I didn’t measure out how much dip per serving. There would be less than 1 carb in the entire bowl of dip and 22g of fat, so I don’t worry much about it.
Valerie says
Took these to a neighborhood dinner last night and they were a big hit! I only had mild ground Italian sausage on hand, so that’s what I used. Mixed 1/2 cup shredded Cheddar with 1/2 cup shredded Italian cheese blend. Loved the dip. Will definitely make these again soon.
Geri A. Dalke says
The recipes look really good.
Karly Campbell says
They really are amazing. Hope you give them a try! 🙂
polly h nash says
these are fantastic-do not miss the biscuit mix! The 2nd time I made them, I spread the mixture into a greased glass dish, about one half” thick, cut into squares after baking. I served them with sugarfree maple flavored syrup, and my husband was blown away, he said it was like McDonald’s
McGriddle! it’s a keeper, thanks!
Karly Campbell says
Ooh, that sounds amazing!