Why You’ll Love This Recipe

I love how simple these sausage balls are to make—just four ingredients, one bowl, and no fuss. The almond flour gives them structure without the carbs, while the sour cream keeps them moist and tender. They bake up golden brown and cheesy, filling the kitchen with an irresistible aroma. I enjoy them as appetizers, breakfast bites, or even a quick snack when I need a boost of protein.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Sausage Mixture
1 lb sausage (homemade for best flavor)
1 cup sour cream (binder for moisture)
1 cup shredded cheese (freshly shredded preferred)
1 cup almond flour (low-carb alternative)

Directions

1. Preheat the oven to 200°C (390°F).

2. In a large mixing bowl, combine the sausage, sour cream, shredded cheese, and almond flour. Mix until everything is evenly incorporated.

3. Using an ice cream scoop or your hands, roll the mixture into equal-sized balls.

4. Arrange the sausage balls on a parchment-lined baking sheet, spacing them slightly apart.

5. Bake for about 25 minutes, or until the sausage balls are golden brown and cooked through.

6. Serve warm with your favorite dipping sauce or enjoy them plain right out of the oven.

Servings and Timing

Serves: 10 sausage balls
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• Cheese swap: I like using cheddar, mozzarella, or pepper jack depending on what flavor I’m in the mood for.

• Spicy kick: I add crushed red pepper flakes or use spicy sausage for a bolder version.

• Herb flavor: Chopped parsley, thyme, or a bit of Italian seasoning adds a fresh touch.

• Mini bites: For parties, I roll smaller balls and reduce the baking time slightly for bite-sized appetizers.

Storage/Reheating

I store leftover sausage balls in an airtight container in the refrigerator for up to 4 days. To reheat, I pop them in a 350°F oven or air fryer for 5–7 minutes until warm and crisp again. They also freeze beautifully—once cooled, I freeze them on a tray, then transfer them to a freezer bag. They reheat perfectly straight from frozen in about 10 minutes.

FAQs

1. Can I use pre-cooked sausage?

Yes, but I prefer using raw sausage since it helps bind the ingredients better and keeps the texture moist.

2. Can I make these dairy-free?

Yes, simply replace the cheese with a dairy-free alternative and use coconut cream instead of sour cream.

3. What’s the best cheese to use?

I love sharp cheddar for classic flavor, but mozzarella or Monterey Jack also melt beautifully.

4. Can I use coconut flour instead of almond flour?

Yes, but coconut flour absorbs more liquid, so I use only about 1/4 cup and add an extra tablespoon of sour cream if needed.

5. How do I know when they’re done?

They’re ready when they turn golden brown and reach an internal temperature of 160°F (71°C).

6. Can I make them ahead of time?

Absolutely! I prepare the mixture, roll the balls, and refrigerate them uncooked for up to 24 hours before baking.

7. What dips go well with these sausage balls?

I enjoy them with ranch dressing, spicy aioli, sugar-free barbecue sauce, or mustard dip.

8. Can I cook them in an air fryer?

Yes, I air fry them at 375°F for about 12–15 minutes, shaking halfway through for even browning.

9. Are these good for meal prep?

Definitely. I make a big batch, freeze them, and reheat as needed for quick snacks or breakfast.

10. Can I make them more keto-friendly?

They’re already low-carb, but I sometimes use fattier sausage or add a touch of cream cheese for extra richness.

Conclusion

These keto sausage balls are one of my ultimate go-to recipes when I need something fast, flavorful, and low in carbs. I love how easy they are to prepare and how perfectly they balance cheesy, meaty goodness in every bite. Whether I serve them as appetizers, snacks, or breakfast bites, they’re always a hit—and best of all, completely guilt-free for my keto lifestyle.