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Free Printable: Low Carb & Keto Food List
Get It NowWith spring almost over and summer creeping up in a hurry, I find myself making easy low carb snacks and other keto recipes that I can make quickly and are convenient to grab-and-go. That is where these delicious low carb keto sausage balls with cream cheese fit in perfectly! They require minimal effort, and this easy sausage ball recipe is simply irresistible.
Years ago, I would hear people talk about sausage cheese balls, but I didn’t understand what was so great about them. Then one day I tasted these little balls of food heaven, and it all made sense.
Why You Need My Keto Sausage Balls Recipe
- Cheesy, rich, and smoky flavor
- Super easy to make
- Ready in less than 30 minutes
- Just 1 net carb each
- Naturally low carb, keto, and gluten-free
- Simple snack you can heat up from the fridge or freezer
Ingredients & Substitutions
Here I explain the best ingredients for my keto sausage ball recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Almond Flour – This is our Bisquick substitute for keto sausage balls. I highly recommend using Wholesome Yum Almond Flour here, because it’s blanched and super fine, which creates the best texture. Other brands can vary in coarseness. If you want to use coconut flour instead, you can try replacing the 2 cups almond flour with 1/2 cup coconut flour (yes, 1/4 the amount, because coconut flour is very drying!) if you want to try this swap for a nut-free option.
- Shredded Cheese – Makes the recipe for sausage balls cheesy and also helps them stay together. I love the flavor of using sharp cheddar cheese, but you could also use a mild cheddar, or really any other keto cheese you like. I recommend medium-hardness cheeses (like cheddar) over very hard ones (like parmesan cheese).
- Italian Seasoning – Adds flavor. You can use store-bought or make my 5-minute homemade Italian seasoning. If you like some heat in your seasoning, add 1/4 teaspoon crushed red pepper flakes.
- Baking Powder – Makes the keto sausage balls fluffy, so they aren’t so dense. I like this brand, which is non-GMO.
- Ground Sausage – Use any kind of sausage you like — ground pork sausage, mild or hot Italian sausage, breakfast sausage, or even ground chicken or turkey sausage.
- Cream Cheese – I say the best sausage balls are with cream cheese! I recommend plain, full-fat cream cheese. However, savory flavored varieties, such as garlic and herb, would also work nicely.
- Garlic – Optional, but recommended. I prefer to use (two) fresh minced garlic cloves, but you can sustitute 1/2 teaspoon garlic powder if you like. You can also add 1/2 teaspoon of onion powder.
How To Make Keto Sausage Balls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Preheat the oven and line a baking sheet with foil. Grease well, so the keto sausage balls don’t stick.
- Mix dry ingredients. In a large mixing bowl, combine the almond flour, cheddar cheese, Italian seasoning, and baking powder.
- Add wet ingredients. Fold in sausage, cream cheese, and garlic.
- Form. Use a cookie scoop to make uniform sausage cheese balls and place them onto the prepared baking sheet.
- Bake. Place keto sausage cheese balls for 8 minutes.
- Rotate. Twist (rotate) the balls on the baking sheet, which helps prevent sticking.
- Bake again. Continue baking until the keto sausage balls with cream cheese are just barely cooked through. Not too much, because you’ll broil them next!
- Broil. Place the baking sheet under the broiler for a couple of minutes, until the low carb sausage balls are golden brown.
My Recipe Tips
- Foil works best for browning, but you can use parchment paper if you prefer. These keto sausage balls with cream cheese will bake just fine on parchment —it just depends on if you want that extra golden color!
- Don’t overwork the meat! Mixing too much can make the sausage balls dense and rubbery instead of tender and juicy.
- Use a Cookie Scoop. Rolling by hand works, but a cookie scoop keeps the sausage balls more tender by minimizing contact with warm hands.
- Grab a Good Baking Sheet. This is my go-to pan for everything! It has a non-stick silicone surface, so I sometimes skip the liner altogether.
Dipping Sauce Ideas
- Keto Honey Mustard – The most popular sausage ball dipping sauce is honey mustard. Since this is a low carb sausage ball recipe, we can make that with a slight modification. You can use Wholesome Yum Keto Honey to make a sugar-free honey mustard that tastes just like the real thing, or just use a powdered sweetener with the recipe in my Wholesome Yum Easy Keto Cookbook.
- Ranch dressing
- Sugar-free BBQ sauce
- Chimichurri sauce
More Low Carb Appetizer Recipes
Looking for more ideas for low carb appetizers? Try these crowd pleasers:
Keto Sausage Balls
Make keto sausage balls with cream cheese using just 6 ingredients + 25 minutes! This easy sausage ball recipe makes an irresistible low carb appetizer or snack.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease well.
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In a large bowl, stir together the almond flour, shredded cheddar, Italian seasoning, and baking powder.
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Add the sausage, cream cheese, and minced garlic, if using. Mix until just combined. Do not over-mix.
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Use a small cookie scoop to form 1 inch balls (2.5 cm) and place onto the baking sheet.
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Bake for 8 minutes, then twist the balls in place to reduce sticking. Bake for another 7-8 minutes, until just barely cooked through.
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Place the pan under the broiler for another 2 minutes to brown more.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 4 sausage balls
- Tips: Check out my recipe tips above to help you get perfectly browned sausage balls, keep them tender instead of rubbery, and make prep and baking easier!
- Store: Keep sausage cheese balls in an airtight container in the fridge for 3-5 days.
- Reheat: You can reheat sausage balls in the oven at 350 degrees F, or in the microwave, until warm.
- Freeze: Just lay them on a baking sheet to freeze solid, then toss them in a bag. They’ll keep for at least 4 months!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Low Carb Keto Sausage Balls Recipe With Cream Cheese
157 Comments
Michele
1These were great! I needed to use a pack of sausage and am eating low carb, so I tried this out. I used garlic and onion powder instead of minced garlic and added at least a tsp of cracked red pepper as we love spice. I forgot to use spray oil but baked on parchment with the flipping technique and they came out perfect! I didn’t have to broil as mine were quite golden. Thank you!
Maya | Wholesome Yum
0I’m so happy you liked these, Michele! Yes, as you’ve found they work just fine with dried spices instead of the fresh garlic. Enjoy!
Dorothy Beckner
1I have made this recipe three times. It is sooo good and easy to make. I did use parchment paper to line my baking sheet. It was easier to remove the sausage balls. They are crispy and delicious while still warm. They are just as good after they are refrigerated.
Dorothy Beckner
0I make these regularly. They make a great breakfast. I think mine came out a little larger that the recipe, but a little math adjusted to 4 carbs for three sausage balls instead of 4 carbs for four 😇
Wholesome Yum D
0Dorothy, so glad these are part of your breakfast rotation! Smart adjustment on the carbs, too. 🙂
Annette
0I have made this twice and taken them to get together in the afternoon. They’re always a big hit. I want to make them this Sunday to take to church in the morning. I don’t have time to put it all together in the morning. Can I make the balls completely the night before and not cook them and then bake them in the morning? I don’t want to bake them the night before and. And reheat them in the morning. I want them to be fresh.
Maya | Wholesome Yum
0I’m so happy these sausage balls were a hit, Annette! Yes, you can definitely prep these the night before and bake in the morning.
Sarah Holsinger
0Fantastic recipe. Have made these a few times ahead of time in a 3x batch and froze them and the amount I need at that time in our air fryer to heat them back up. So yummy and a quick meal.
Wholesome Yum D
0Sarah, I’m so glad this one’s become a go-to for you! Love that you’re making big batches and freezing, such a smart way to get quick meals on the table.
Jillian
0Can you make these ahead of time?
Maya | Wholesome Yum
0Hi Jillian, Yes, you can! You can either bake them in advance and reheat, or just form the raw sausage balls in advance and bake fresh.
Kathy
0These sausage balls are terrific and family friendly as well. I tried them as written, but didn’t care for the seasoning, and use 2t of cayenne pepper instead of the garlic and Italian seasoning. Very easy to try different spices for something all your own or just a change once in a while. We make them about twice a week for a quick snack instead of reaching for something not so wholesome! Yum!
Kathy
0Also, I use parchment paper to line the baking sheet, and do not bother broiling the sausage balls, and they turn out beautifully browned without being dry or sticking to the pan or foil. Kathy
Maya | Wholesome Yum
0Thank you, Kathy! I’m glad you found a spice combo that works well for you.
Rachel
0This was.. something. The ingredient ratios have to be off. I triple check measurements & read through the entire recipe twice before starting any new recipe, so I know it’s not user error. This recipe turned out EXTREMELY floury, a very unpleasant texture. Could not eat the “meat”balls.
Maya | Wholesome Yum
0Hi Rachel, Sorry to hear that these sausage balls didn’t turn out like you expected. They are not meatballs. Did you by chance use a different brand of almond flour that is more coarse? That can affect the texture.
Jenny
0When following the recipe mine came out rather dry. So much so that serving them with a dipping sauce was requested. Do you have any insight or guidance you could offer so that I may try again?
Maya | Wholesome Yum
0Sorry to hear that, Jenny! It sounds like you baked them a little too long. The time can vary a bit depending on your oven and the size you make the balls, so you can check on them sooner next time. A sauce should take care of it, though! I recommend my sugar-free honey mustard. 🙂
Sherry
0Do you freeze these before or after cooking? Making them for a friend for after her surgery. Do you have suggestions for cooking after taking out of freezer? Thanks so much! Excited to try these!
Wholesome Yum D
0Hi Sherry, You will freeze them after cooking.
Faith
0Loved this recipe! I can’t have cow dairy, so I substituted goat. It did leave the meatballs looking a bit anemic, so next time I’m adding nutritional yeast for color.
Cheri Natho
0Do you use seasoned breakfast sausage or unseasoned ground pork?
Wholesome Yum D
0Hi Cheri, Use any kind of sausage you like — ground pork sausage, mild or hot Italian sausage, breakfast sausage, or even ground chicken or turkey sausage.
Todd
0For meatballs I started using crushed pork rinds as a binder. Takes carbs down to nearly zero. I can then have a small slice of my Italian Almond Cake.
Lois
0Can these sausage meatballs be made with ground chicken? What would the nutritional. Value be? Thank you
Lois
Wholesome Yum D
0Hi Lois, You can do that and I suggest using the Wholesome Yum App to get the exact nutritional value.
Linda
0Brought this to a Christmas Eve gathering. Everyone raved about it and no one knew it was “low carb or Keto” otherwise they wouldn’t have eaten it 🙂
My only “complaint” is that I did get balls but rather a flat round. I just called them Sausage bites instead.
Macy
0Great keto recipe!
Robin
0These and other recipes can be made with plant based sausage or bacon. There are really good vegetarian options out there.
Lynniepooh2
0Yum yum yum!! Dont change a thing in this recipe. Never been big on pork but have recently been trying new to me pork ideas. Maya has yet to steer me wrong and once again is helping me to make better choices in my eating habits. Made these sausage balls as part of meal preps for the week but had to at least taste them fresh and Im so glad I did. They were hard to pack up and put away in the fridge as I kept thinking..1 more just 1 more. Ha! I love having breakfast for dinner so this suits me well. Definitely a keeper in the recipe box.
Lori
0I followed the recipe exactly using deer sausage. Amazing!
Healing Tomato
0We are huge fans of your keto recipes. This recipe was served at a New Year’s Party and it was loved by everyone! It’s so easy to make and much fun to get kids to help make the sausage balls.
Erin
0I love how full of cheese were balls were! They were perfect for our party and everyone loved them. Thanks!
Sandi
0These were absolutely delicious. I loved using your almond flour!
Vitali
0These delicious sausage balls with cream cheese were really a perfect fit 🙂 I served it as an appetizer for my friends and everyone loved it!
Karla
0Went against my better judgement and baked these on very well-greased foiled-lined baking trays, and about 95% of the meatballs stuck to the foil. It really sucked having to lose a good chunk of each meatball, especially with inflation the way it is. Would use parchment paper next time. Meatballs tasted great though.
julie richman
0Agree. Mine all stuck to foil, leaving the nice golden crust behind. I’m trying parchment paper next time.
Julia
0Love these. I’ve made them twice now. First time with 8oz cream cheese and second time with 4oz(cause that’s all I had) I liked 4oz better because the sausage flavor was more pronounced. Personal preference.
Debbie
0Can you make ahead of time and reheat?
Wholesome Yum D
0Hi Debbie, Yes, that would work.
Larry Box
0Very good and easy to make (even for a cooking novice like me).
Moop Brown
0I love this recipe because of how easy to make it is and because how it requires so few ingredients as well.
Ksenia
0My son loved these – and so did the rest of us. Perfectly seasoned and delectable, these bites leave you with a more-ish taste in your mouth!
veenaazmanov
0Almond Flour sounds unique. Your recipe looks simple and quick too. Baking sounds like a healthier option. Definitely yummy.
Marie
0I love meatballs, but I may love sausage meat even more! These bites were so flavorful, that they disappeared from the plate in record time. I’ll make a double batch next time!
Maggie
0Not gonna lie. I was a little hesitant trying this recipe, but I’m so glad I did! It was DELICIOUS!
Amy L
0It looks so easy and delicious. I am so excited to make this at home, yum!
Lauren Michael Harris
0What an easy, delicious recipe we made for game night this week. My husband loved them and he doesn’t usually care for cheese, so a definite win for us!
Bernice
0I’ve never made sausage balls and now I feel like I am missing out! Now that the NFL season has started, I’m always looking for fun and tasty snacking options so these are going on the list.
Kay
0To get even amount servings wouldn’t you need to make 16 balls instead of just 14?
Lynn
0If you read down in the recipe, 1 SERVING=4 meatballs. The recipe makes 14 servings. 14 servings × 4 meatballs = 56 meatballs total. If that still isn’t clear, read the recipe again with this in mind. Hope it helps.
Wholesome Yum A
0Hi Kay, the nutrition information will be the same regardless of how many sausage balls you scale up or down in the recipe card. You can absolutely scale to 16 if you prefer, just keep in mind the ingredient quantities will be harder to measure.
Stacy J Ross
0I made these. They tasted fantastic but didn’t stick together very well. I’m not sure what went wrong.
Shelby
0These made a great lunch app over the long weekend! Easy and not too filling for our meal later!
Christine
0Can I use coconut flour instead of almond flour?
Wholesome Yum D
0Hi Christine, Coconut flour and almond flour are not interchangeable.
AntKathy
0This recipe was my first outing with anything made with almond flour. I also used it to compare a favorite traditional version of sausage balls with a carb-friendly version of the treat. I did not have high hopes for it, especially when seeing how many cups of almond flour the recipe called for. Wow! What a great recipe! The sausage balls are super tasty and not significantly different in taste or texture from my usual recipe! Well done, Maya!! I tried it out on my family without telling them it was a different recipe with different ingredients and they were completely happy with the outcome. I look forward to trying more low carb recipes from this site and am no longer hesitant to cook with or eat something made with almond flour. Thanks!
Joseph
0You know what, I just made a loaf of almond bread from slivered almonds that I ran through my new food processor dry grind attachment. A lot cheaper than buying the flour.
Theresa Kochalka
0Mine would not stick together when baked! Horrible!and used foil they stuck even though I sprayed EVOO!
Patricia Powers
0This recipe is a big hit! My husband asked me to make patties so he can put an egg on one. He was in heaven lol! I love the bite size ones. Easy to make both!
Samantha Whitson
0*Hmm…might also be the brand/type of sausage used as well. I know that the “Farmer’s” brand, for example, does not hold together very well due to the extra high fat content & cuts of pork they use in their sausage. I’ve also had past recipe flops w/cetain turkey sausage brands, as well as my own homemade venison sausage (it was too lean, really). Just some thoughts on trouble-shooting~ don’t give up, it’s a wonderful recipe. =)
Wholesome Yum M
0Hi Theresa, Sorry the recipe didn’t turn out as expected. It sounds like the meatball mixture was not fully combined before portioning into balls. Over mixing would make them tough, but undermixing could cause them to fall apart.
Shanna
0This was a great recipe and I was really happy with how well these turned out. They were really easy to make, and very tasty! My whole family enjoyed them and I will be making them often. I also tried the honey mustard dressing to try with them and was very happy with that also.
Melissa Smith
0Hi the recipe sounds great I was wondering if we can use turkey sausage instead of regular sausage. My husband doesn’t eat pork.
Nancy
0Just made these with Turkey Sausage, delicious!
Wholesome Yum M
0Hi Melissa, Yes! Turkey sausage will work great too!
Beverly Sealy
0Made this morning. I have tried other similar recipes. This is our favorite. Not too dry. Yum!
peggy courtney
0how do you get the cream cheese to mix in. t stays in chunks and has been out of the fridge all day. i need to get it combined somehow.
Wholesome Yum M
0Hi Peggy, The longer cream cheese sits out at room temperature, the softer it should get. If yours is still not soft after sitting out, feel free to warm it at 10 second increments in the microwave until it is soft enough to mix into the recipe.
Tara
0Absolutely delish and easy! I used parchment I couldn’t help myself. So I didn’t flip them until after 16 minutes. (I tried but the were too soft after 8) and actually didn’t need to broil. Just popped them back in for the 2-3 min. They came out brown enough for me and very tender! Thanks!
Lana McQuown
0I made these for Easter Brunch and there were a huge hit. I did keep them under the broiler a tad too long, but no one seemed to mind. One person even said she doesn’t like sausage, but really enjoyed these tasty morsels. This is definitely a keeper. Thanks for sharing such delicious recipes.
Jennifer
0Do you have to use Blanched Almond flour or can you use regular almond flour?
Wholesome Yum M
0Hi Jennifer, I recommend using fine ground blanched almond flour for all the recipes. Regular almond flour includes almond skins, which can make recipes bitter tasting.
Julie Degen
0One of my favorite recipes….I always have some in the freezer!! I’ve made them as the recipe is written; made them once without cheese (not on purpose!!!); and now my usual “go to” is the basic recipe plus 1 tsp garlic powder, 2 tsp sage, and 2 eggs (we have chickens and are always looking for ways to use eggs).
Debbie
0Delicious! My husband and I have been enjoying these for days! Will definitely make again. I followed the instructions complete and did not add the optional garlic. Keto is getting much easier for us with recipes like this.
Jess
0I love love love these!! I have made them several times and never thought to add frozen, squeezed out spinach. Do you think this would work?
Wholesome Yum M
0Hi Jess, Yes that should work fine. Be sure to squeeze out as much water as you can.