Cheddar Sausage Balls

Why This Is Strictly Keto

Traditional sausage balls are held together with a wheat baking mix. Here a little almond flour and an egg do the binding, so the balls are essentially sausage and cheese. A serving of 3 balls has about 2g net carbs.

Ingredients

• 1 lb (450g) ground pork breakfast sausage (check the label for no added sugar)
• 2 cups (8 oz) shredded sharp cheddar cheese
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 large egg
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat: Preheat oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.

2. Mix the dry ingredients: Whisk the almond flour, baking powder, garlic powder, onion powder and pepper in a large bowl. Stir in the cheddar.

3. Add the sausage: Add the sausage and egg and mix with your hands until evenly combined and no dry pockets remain.

4. Shape: Roll the mixture into 24 balls, about 1½ tablespoons each, and arrange them 1 inch apart on the baking sheet.

5. Bake: Bake for 18–22 minutes, turning the pan halfway through, until golden brown and cooked through (160°F / 71°C inside).

6. Serve: Rest for 5 minutes and serve warm, with a mustard or ranch-style dip if you like.

Nutritional Info (per serving, approximate)

Tips

• Shred the cheddar from a block — pre-shredded cheese is coated with starch that dries the balls out.
• Let the sausage soften at room temperature for 15 minutes so it mixes easily.
• Freeze the uncooked or baked balls on a tray, then store in a bag for up to 3 months and bake or reheat as needed.