These bite-sized keto sausage balls with cream cheese are rich, savory, and impossibly easy to make — perfect for low-carb breakfasts, snack platters, or party appetizers. I’ve made dozens of batches testing ratios of almond flour to cheese and learned how a chilled mixture gives the best texture and shape.
Why Make This Recipe
- Low-carb and high-fat, they fit well into a ketogenic or low-carb lifestyle while still tasting indulgent.
- Fast to prep: most mixes come together in 10–15 minutes and bake in about 20 minutes.
- Crowd-pleaser: they’re great for game day, potlucks, or quick weeknight snacks that reheat well.
- Versatile: swap spices, proteins, or cheeses to match your pantry.
- Personal insight: I love making a double batch and freezing half — it saves time on busy mornings and keeps snack cravings satisfied.
Recipe Overview
- Prep time: 15 minutes (plus 15 minutes chilling)
- Cook time: 20–25 minutes at 350°F (175°C)
- Total time: 50–55 minutes (including chill time)
- Servings: about 24 small balls (1-inch) — serves 6–8 as an appetizer
- Difficulty: Easy
- Method: Mix ingredients by hand, chill for easier shaping, then bake on a parchment-lined sheet until golden and cooked through.
My Experience Making This Recipe
I tested several ratios of cream cheese to almond flour and found 8 oz cream cheese with 1/2–3/4 cup almond flour gives a moist, tender center without being greasy. Chilling the mixture for 15 minutes before shaping drastically reduced sticking and produced uniformly round balls.
How to Make Keto Sausage Balls with Cream Cheese
Start by softening 8 oz cream cheese to room temperature and browning 1 lb of your favorite breakfast sausage (or use raw for a one-bowl method; see tips). In a large bowl combine the cooked (cooled) sausage with the cream cheese, 1 cup shredded cheddar, 1/2 cup almond flour, 1 large beaten egg, 1 tsp garlic powder, 1/2 tsp onion powder, and salt/pepper to taste. Chill the mixture about 15 minutes, scoop into 1-inch balls with a cookie scoop, place on a parchment-lined baking sheet, and bake at 350°F (175°C) for 20–25 minutes until golden and the internal temperature reaches 165°F (74°C). Let rest 5 minutes before serving.
Expert Tips for Success
- Chill the mixture: refrigerate 15–30 minutes for firmer balls that shape cleanly.
- Use a cookie scoop: a 1-tablespoon or 1-inch scoop makes even-sized, consistent cook times.
- Check internal temp: use an instant-read thermometer to ensure centers reach 165°F (74°C), especially if you use raw sausage.
- Choose full-fat cream cheese and freshly shredded cheddar for best melt and mouthfeel — pre-shredded cheese can contain anti-caking agents that affect texture.
- For a crisp exterior, bake on a wire rack set on the sheet pan to allow air circulation under the balls.
How to Serve Keto Sausage Balls with Cream Cheese
- Serve warm with sugar-free marinara, mustard, or a creamy ranch dip for dipping.
- Make them part of a brunch board with sliced cucumber, olives, and hard cheeses.
- For family meals, pair with roasted cauliflower or a simple green salad.
- Try them alongside a saucy pasta alternative — I like pairing baked meatballs with orzo; see this creamy chicken meatballs recipe with fresh orzo for inspiration: creamy chicken meatballs with fresh orzo.
Storage and Reheating Guide
- Refrigerator: cool completely, store in an airtight container for up to 4 days.
- Freezing: flash-freeze on a sheet pan for 1 hour, then transfer to a freezer bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat from fridge: microwave a plate of 3–4 balls for 30–60 seconds, or reheat in a 350°F (175°C) oven for 8–10 minutes.
- Reheat from frozen: bake at 350°F (175°C) for 12–18 minutes or until warmed through and the internal temp reads 165°F (74°C).
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free if you use certified gluten-free almond flour and sausage.
- Dairy-free: substitute cream cheese with a full-fat dairy-free cream cheese and use a dairy-free shredded cheese alternative (texture will differ).
- Lower-fat: use turkey sausage and reduced-fat cream cheese, but expect a drier texture; add 1 extra tablespoon almond flour and a splash of olive oil if needed.
- Spicy cheddar & herb: add 1/2 cup pepper jack cheese and 2 tbsp chopped fresh chives or parsley for a sharper flavor profile.
Nutritional Highlights
- Low in carbs: almond flour and cheese minimize carbs compared to breadcrumb versions.
- High in fat and protein: makes a filling keto-friendly snack or appetizer.
- Allergen information: contains dairy and tree nuts (almond flour); contains pork if using pork sausage. Adjust as needed for allergies.
- Portion guidance: 3–4 small balls often satisfy an adult snack portion; adjust depending on dietary goals.
Troubleshooting Common Issues
- Balls fall apart: mixture was too wet or not chilled — add 1–2 tbsp more almond flour and chill 15–30 minutes.
- Dry, crumbly texture: too much almond flour or lean sausage — reduce almond flour slightly and choose a fattier sausage or add 1 extra tablespoon cream cheese.
- Greasy surface: sausage is very fatty; blot excess grease with a paper towel after baking or use turkey sausage to reduce fat.
Frequently Asked Questions
Q1: Can I make these ahead for a party?
A1: Yes — bake them fully, cool, then refrigerate up to 4 days or freeze up to 3 months. Reheat in the oven at 350°F (175°C) for best texture. For larger gatherings, bake multiple sheets and keep warm in a low oven (200°F/95°C) on a rack.
Q2: Do I have to cook the sausage first?
A2: You can use raw sausage mixed directly into the batter, but browning first adds depth of flavor and reduces excess grease in the final product. If using raw, ensure balls reach 165°F (74°C) during baking.
Q3: Can I air-fry these instead of baking?
A3: Yes — preheat the air fryer to 350°F (175°C), arrange in a single layer without overcrowding, and air-fry 10–12 minutes, flipping halfway. Times vary by air fryer size; check internal temp.
Q4: How do I prevent sticking when shaping?
A4: Chill the mixture 15–30 minutes and lightly wet or oil your hands between scoops. A small cookie scoop also reduces sticking and makes uniform balls quickly.
Conclusion
For more recipe inspiration and similar takes on cream cheese sausage balls, check out Wholesome Yum’s popular version: Keto Sausage Balls – Wholesome Yum. If you want a very simple 5-ingredient approach, see this straightforward recipe: 5-Ingredient Keto Sausage Balls – The Best Keto Recipes. That Low Carb Life offers another tested cream cheese sausage balls variation worth comparing: Cream Cheese Sausage Balls (Keto!) – That Low Carb Life. For a slightly different method and presentation ideas, visit Stylish Cravings’ take here: Keto Cream Cheese Sausage Balls Recipe – Low Carb Snack or …. And for a community-sourced variation, see Allrecipes’ version: Keto Sausage Balls Recipe.
Keto Sausage Balls with Cream Cheese
- Total Time: 55 minutes
- Yield: 6–8 servings
- Diet: Keto, Low Carb
Description
These bite-sized keto sausage balls with cream cheese are rich, savory, and impossibly easy to make, perfect for low-carb breakfasts, snack platters, or party appetizers.
Ingredients
- 8 oz cream cheese, softened
- 1 lb breakfast sausage, cooked
- 1 cup shredded cheddar cheese
- 1/2 cup almond flour
- 1 large egg, beaten
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the softened cream cheese and cooked sausage.
- Add the shredded cheddar, almond flour, beaten egg, garlic powder, onion powder, salt, and pepper; mix until well combined.
- Chill the mixture in the refrigerator for 15 minutes.
- Scoop the mixture into 1-inch balls using a cookie scoop.
- Place the balls on a parchment-lined baking sheet.
- Bake for 20–25 minutes until golden and the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
Serve warm with sugar-free marinara, mustard, or a creamy ranch dip. These balls can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American