Cheesy Keto Sausage Balls Recipe

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ByKasey Trenum
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Get ready to whip up a batch of irresistible Keto Sausage Balls that are as delicious as they are easy to make. These savory bites are packed with flavorful sausage and cheese, perfect for a low-carb breakfast, keto-friendly appetizer, or snack. With just a few ingredients, you can whip up a batch of delicious low-carb sausage balls in no time.

platter with sausage balls

Keto Sausage Balls 

Sausage Balls make a fantastic appetizer or breakfast, but the ones I used to make were full of carbs. So, I started working on creating the perfect keto Sausage Ball Recipe. Most of the ones I tried were extremely dry; like, give me a gallon of water right now before I can take another bite dry. So, I started experimenting from scratch to see if I could create a moist and flavorful recipe.

My first attempt was a thumbs-down. Then, I remembered my delicious keto biscuit recipe. I could tweak that recipe to make it keto friendly. I was right! They turned out perfectly! Due to the added moisture content when using keto-friendly flours, they are more like sausage puffs than perfectly round balls, but the taste is spot on!

If you don’t love sausage or want to try a variety, check out my Low Carb Cheesy Bacon Bites.

Are Sausage Balls Keto Friendly?

Traditional Sausage Balls are not keto-friendly due to the high-carb ingredients, but this low-carb version is perfect for a ketogenic or low-carb diet.

Kitchen Supplies You’ll Need

Cookie Sheet
Large Bowl
Parchment Paper
Small Cookie Scooper
Measuring Cups & Spoons
Cheese Grater

Ingredients You’ll Need

Breakfast sausage – provides protein and flavor to the recipe. You can use milk or hot.

Butter – adds richness and moisture to the sausage balls.

Coconut flour – a low-carb alternative to regular flour.

Full-fat sour cream – full-fat sour cream adds creaminess and tang to the recipe.

Eggs – provide structure and binding to the sausage balls.

Salt: Salt is used in this recipe to enhance the flavors of the other ingredients.

Baking powder – a leavening agent that helps the sausage balls rise and become light and fluffy.

Sharp shredded cheddar cheese – adds a savory taste and gooey texture to the sausage balls.

melted butter pouring out of a bowl

How to Make Low-Carb Sausage Balls

Step 1: Line a baking sheet with parchment paper and preheat the oven to 365°F degrees. Brown and drain 1 lb of breakfast sausage. Melt 4 1/2 tablespoons of butter and allow it to cool.

small bowl dumping coconut flour into larger bowl with eggs/melted butter

Step 2: Add coconut flour and baking powder to the butter. You will notice it thickens very quickly. Coconut flour is very absorbent. The longer it sits, the thicker it will get.

adding sausage to the mixing bowl for keto sausage balls

Step 3: Add your browned breakfast sausage to the batter and stir until just combined.

Tip: You don’t have to brown your sausage beforehand. I’ve always preferred sausage balls cooked this way. I haven’t tested making them any other way than the recipe is written, so I can’t give exact baking times.

keto sausage balls batter in a mixing bowl

Step 4: Incorporate the freshly shredded cheese and stir until just combined. Scoop them on a baking sheet and bake until they start to brown.

Tip: If you want a rounder shape, you’ll want to chill your batter before baking. They tend to be more of a Keto Sausage Ball Puff if the butter and sausage are still hot when added to the batter. Chilling the batter will help them not to flatten. They won’t be as round as traditional sausage balls, even with chilling the dough.

low carb sausage puffs on a platter

Since you aren’t rolling these out like more traditional sausage balls, I recommend using a cookie scoop.  It is super fast and works perfectly for this recipe. Plus, cleanup is much easier than using your hands to roll them into balls.

Tips & Tricks

  1. Prevent Overmixing: Mix the ingredients just enough to combine, as overmixing can make the sausage balls to be tough.
  2. Chill the Mixture: Let the mixture chill in the refrigerator for about 30 minutes before shaping into balls. This makes it easier to handle and shape.
  3. Use a Cookie Scoop: Using a cookie scoop or ice cream scoop makes portioning the mixture evenly and shaping the balls much easier.
  4. Don’t Overbake: Bake the sausage balls until they are golden brown and cooked through. Overbaking can result in dryness.

Variations to Keto Low Carb Sausage Balls:

  • This recipe calls for cheddar cheese, but you could swap it for another variety like Colby, Monterey Jack, Pepper Jack, or a combination of cheeses.
  • You can substitute cream cheese for the sour cream in this recipe. Both add a bit more moisture to the Keto Sausage Balls recipe.
  • Add veggies like chopped spinach, grated zucchini, or finely diced bell peppers.
  • Consider adding spices like garlic powder, onion powder, dried herbs like thyme or oregano, or even a pinch of red pepper flakes for some heat. Don’t be afraid to experiment and adjust the flavors to your liking.
  • Instead of using a baking sheet lined with parchment paper, you could use a mini muffin pan instead.
  • Use hot sausage instead of milk to add a little kick.

low-carb sausage balls piled on a white plate with bacon in thee background.

Can I use a different meat instead of sausage?

Absolutely! While sausage is traditional, you can try using ground beef, ground chicken, or ground turkey for a different twist on the recipe. Just keep in mind that the flavor and texture may vary slightly, but the low-carb aspect will remain intact.

Can I make mini-sized sausage balls instead of regular ones?

Of course! If you prefer bite-sized snacks, you can easily make mini sausage balls. Shape smaller portions of the mixture into bite-sized balls and adjust the baking time accordingly or use a mini muffin pan. Keep an eye on them to ensure they’re cooked through without becoming too dry.

How can I make the sausage balls stay moist?

To keep your sausage balls moist, make sure you don’t overcook them. Be mindful of the baking time, and remove them from the oven as soon as they’re cooked through.

Why is it necessary to melt and cool the butter before adding it to the mixture?

Melting the butter allows it to mix evenly with the other ingredients. Cooling it ensures that it won’t cook the eggs when combined. This step helps to maintain the right texture and consistency of the sausage balls.

What dipping sauces pair well with keto sausage balls?

Keto-friendly dipping sauces like ranch dressing, sugar-free ketchup, or mustard can complement the flavors of sausage balls.

Can I use pre-shredded cheese instead of shredding it?

You can, but pre-shredded cheese often has additional ingredients added to keep it from caking that adds carbs. For me, that number isn’t a big deal It adds convenience and saves time. However, I prefer using freshly shredded cheese as I think it adds more flavor.

How many sausage balls does this recipe make?

The recipe should make around 33-36 sausage balls, depending on the size of each ball. The nutritional info that I’ve included in the recipe card is per sausage ball, so each can determine their own serving size. Each one is about .3 net carbs based on making 36 sausage balls.

keto sausage ball batter on a cookie sheet before baking and a pile of them frozen in a casserole dish

How to Store Them

To store easy and delicious low-carb recipes like keto sausage balls, one can place them in an airtight container or ziplock bag and store them in the refrigerator for up to five days.

You can also freeze them! They’ll stay yummy for about three months. What I usually do is scoop the batter onto a baking pan and pop it in the freezer for a quick freeze. Then, I put the sausage balls in a safe container safe for the freezer.

This makes it super easy for me to take out just how many I want whenever I feel like it. Sometimes I want a bunch for my whole family, and other times I just want a few for myself. So no matter what, I can always enjoy freshly baked sausage balls.

Try these Keto Breakfast Recipes:

More Keto Appetizers:

If you want to try more great recipes like this one, check out my Keto Recipe Index. I also post a weekly keto meal plan for inspiration. Some of our favorite recipes are listed below! These make perfect appetizers for your next party. The best part? Nobody will realize they are keto-friendly!

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4.68 from 221 votes

Keto Sausage Balls Recipe {Low Carb}

Cheesy Keto Sausage Balls are as delicious as they are easy to make. These savory bites are packed with flavorful sausage and cheese, perfect for a low-carb breakfast, keto-friendly appetizer, or snack.
Prep Time20 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: American, casual
Keyword: Keto Sausage Ball Recipe
Servings: 36
Calories: 89kcal
Author: Kasey Trenum

Ingredients

  • 1 lb breakfast sausage browned and drained (can use mild or hot)
  • 4 1/2 tablespoons of butter melted and cooled
  • 1/3 cup coconut flour
  • 2 tablespoons full fat sour cream
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups sharp shredded cheddar cheese shredded

Instructions

  • Preheat oven to 365°F degrees and either line a baking sheet with parchment paper or grease it.
  • Take the melted butter (if it's hot, cool it down by sticking the bowl in the fridge for about 10 minutes), your eggs, and sprinkle in a pinch of salt. Add the sour cream too. Give it all a good mix using a whisk or a fork until it's all nice and blended.
  • Next, grab the coconut flour and baking powder. Stir them into the mixture until it's just combined.
  • Now, it's time to add the sausage that you cooked earlier. Stir it into the mixture.
  • Sprinkle in the shredded cheese and give it a good stir. Pop your batter in the fridge for about 10 minutes. This will help them not to be too flat. The longer you refrigerate them, the puffier they will be. They don't bake the same as traditional sausage balls. Instead, they are more like "puffs" than round.
  • Drop batter by tightly packed spoonfuls on greased cookie sheet. I used a cookie scooper to keep them all uniform in shape.
  • Bake for 15-18 minutes or until the tops are slightly brown.

Video

Notes

Tips & Tricks
Prevent Overmixing: Mix the ingredients just enough to combine, as overmixing can make the sausage balls to be tough.
Chill the Mixture: Let the mixture chill in the refrigerator for about 30 minutes before shaping into balls. This makes it easier to handle and shape.
Use a Cookie Scoop: Using a cookie scoop or ice cream scoop makes portioning the mixture evenly and shaping the balls much easier.
Don't Overbake: Bake the sausage balls until they are golden brown and cooked through. Overbaking can result in dryness.
Variations to Keto Low Carb Sausage Balls:
  • This recipe calls for cheddar cheese, but you could swap it for another variety like Colby, Monterey Jack, Pepper Jack, or a combination of cheeses.
  • You can substitute cream cheese for the sour cream in this recipe. Both add a bit more moisture to the Keto Sausage Balls recipe.
  • Add veggies like chopped spinach, grated zucchini, or finely diced bell peppers.
  • Consider adding spices like garlic powder, onion powder, dried herbs like thyme or oregano, or even a pinch of red pepper flakes for some heat. Don't be afraid to experiment and adjust the flavors to your liking.
    Instead of using a baking sheet lined with parchment paper, you could use a mini muffin pan instead.
  • Use hot sausage instead of milk to add a little kick. 

Nutrition

Calories: 89kcal | Carbohydrates: 0.6g | Protein: 4g | Fat: 7g | Fiber: 0.3g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

collaage image of a sausage ball puff being held between two fingers on top and plated sausage balls on the bottom.

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388 Comments

    1. I’m sure they could be frozen. I would say no longer than 3 days in the refrigerator.

    2. I freeze mine all the time. Not sure how long they’ll last in there because we use them up pretty quickly.

    3. Thanks for the feedback Joanna. I would say the same for us. I can’t keep them in the freezer long because my family eats them so quickly.

    7. That would be incorrect. The nutritional information is provided at the bottom of the recipe card. They are less than 1 carb each.

    9. The serving size is up to you. I provided the nutritional information per sausage ball puff so that each person could determine their own serving size.

    11. The nutritional information provided is per sausage ball puff so that each person can determine their own serving size.

    1. I know some recipes don’t call for cooked sausage, but that’s how I’ve always eaten them. Otherwise, I don’t feel like the sausage gets done enough. But, if you’d rather not, you could definitely try not cooking it first.

    2. I don’t think the cook time would be sufficient to cook the sausage properly, especially with all the added ingredients. Also, i think it would be pretty difficult to incorporate raw ground sausage into these.

    3. As the recipe calls for the sausage to be drained, this prevents a soggy glutinous lump to try cooking, if you use raw sausage then you won’t be able to drain it and won’t get that nice puff and even cooking !!

  3. 5 stars
    Hi Kasey! Thank you for this recipe! I’m making it shortly. A question regarding the nutritional information you provided…those stats are PER piece, correct? I was trying to find this on MyFittnessPal but have been unsuccessful. Perhaps it’s because I don’t have the Premium version. I am going to add it to Cronometer though. Thank you for your help! Have an awesome day! 😀

    Reply

    1. Yes, that is per piece. That way no matter how many someone ate, they could figure out the macros. I uploaded the recipe in MyFitnessPal free version. In the diary, you can copy and paste the url of a recipe and it will import the recipe and figure out the macros.

    2. How exactly do I find this on MyFitnessPal? I put in the URL and got other people’s recipe. You said to go under “diary” but then what?? Thanks!

    3. In my fitness pal, you can import any recipe from a URL to get the macros. Here are step by step directions:
      1. Diary
      2. Add Food
      3. Recipes
      4.Create a Recipe
      5. Add from the Web
      6. Paste the URL at the very top of the page where it says Recipe Name or URL
      7.Import
      8. Then you have to look at each ingredient as you may have to modify as sometimes it pulls something crazy.

    4. Hi Kasey,
      That was very kind of you to step by step the instructions on how to do that. It took me a minute to figure it out too. This recipe looks so yummy…can’t wait to try it! Thanks for posting it!!!

    6. I did not know you could be this! I’m so excited! Makes it so much easier!! Sausage pluffs were awesome! Thanks so much!

      Lisa

    10. I never knew you could do this and I’ve been using my fitness pal for a while now!! Thanks for sharing this AWESOME info!!

    13. I don’t know I have never used cronometer. The macros are provided for this recipe at the bottom of the recipe box. You may have to add it manually.

    15. The nutritional information is provided per sausage ball puff so all you would need to do is multiply that information by how many you eat.

    1. I’m sure you could, however, coconut flour and almond flour are not a 1:1 ration to substitute. I am not sure how much you would need to add.

    4. I substituted 1 cup almond flour and a half teaspoon of xantham gum for the coconut flour. Also, I chilled them before baking in the fridge for 5 minutes. They turned out very well.

    7. I had the same question about almond flour. My daughter is allergic to coconut. I saw that Chris made a half batch with 2/3 c almond flour. If I wanted to make a full batch, do you think it would turn out if I Doubled the amount of almond flour? Thanks!

    8. I haven’t used almond flour because my daughter is allergic to almonds. The substitution is approx 1:4. 1/4 cup coconut flour to 1 cup almond flour but you may have to play around with the recipe.

  5. 5 stars
    What can we use to substitute sour cream we can’t find sour cream in my country Nigeria bcos it’s imported and has low shelf life(I was told)

    Reply

    1. You could just leave out or use cream cheese. It adds a little extra moisture to the recipe.

    4. I realized mid-recipe we were out of sour cream. I used 2 Tbsp it whipped cream cheese and had to use an immersion blender to mix it well, but they turned out great!

    1. We did and they froze perfectly! I reheated some in our air fryer, while others I popped in the microwave for a few seconds, then wrapped in aluminum foil and put in the oven for a few minutes until they crisped back up.

  8. These are awesome and.my husband enjoyed them as well.
    By far, this recipe is as close to my original high carb sausage ball recipe as any I have tried so far. These are better than any almond flour version. I am actually eating them in place of a sausage biscuit, that I can’t eat anymore on a low carb diet, and am fully satisfied with the flavor and texture.

    Reply

    1. That is fantastic! Thanks so much for taking the time to comment. I’m so glad you enjoyed them.

    1. I’m sure you could do it either way, but I’ve only cooked first then put in the freezer.

    2. Ok so I cooked these exactly to recipe and they ended up basically all melting together…where did I go wrong? I did use fresh shredded extra sharp cheddar. Other than that I followed exactly what the recipe said.

    3. Hmmmmmm…….perhaps it was the extra sharp cheddar, I’m not sure. You may have needed to drain the sausage a little longer too. You can try chilling the dough next time for a few minutes before cooking.

    4. That happened to me the first time I made them and then I realized I didn’t press them together firmly. They’ve been perfect ever since.

    5. I cook mine in a small muffin pan for the best results. Or you can use a regular muffin pan. That way they don’t spread out on the bottom.

  12. Absolutely yummy!!! Very moist and so goooood, trying it out with different kinds of sausages, thanks for the recipe!

    Reply

  13. I just made this recipe. It turned out great. I have been eyeballing it ever since I stumbled across it. I decided to make it into large puffs. I used my bagel and muffin trays they worked like a charm. I am super excite about how they turned out. Hubs said they look good. I am cooling them and freezing for later.

    Reply

  14. So yummy! I made a big batch of these and thought they would be our breakfast for the week. They were gone the next day. Now I’m making much bigger batches and I keep them in the fridge. So easy to pop a couple in the microwave on the way out the door for a delicious breakfast. Thank you so much for this delicious recipe!

    Reply

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