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
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.
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!