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Why Low Carb Sausage Balls Are Your New Go-To Snack
Are you craving a savory, satisfying snack that won’t derail your low-carb lifestyle? Low carb sausage balls combine juicy ground sausage, sharp cheddar cheese, and almond flour into golden, bite-sized perfection. These protein-packed morsels deliver all the flavor of traditional sausage balls without the carb overload. Whether you’re meal prepping for busy weeknights or hosting game day gatherings, this recipe transforms simple ingredients into irresistible keto sausage snacks that everyone will devour. The best part? They’re ready in just 30 minutes from start to finish.
Ingredients
- 1 pound ground breakfast sausage (room temperature for easier mixing)
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1½ cups almond flour (blanched works best)
- 1 teaspoon baking powder (ensures light texture)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 large egg (binds ingredients together)
Substitution Tips: Use Italian sausage for a different flavor profile, or swap cheddar for pepper jack cheese if you prefer heat. Coconut flour won’t work as a 1:1 substitute—stick with almond flour for proper texture.
Recipe Timing
Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 6 (about 24 sausage balls)
How to Make Low Carb Sausage Balls
Mix the Dough
Combine sausage, cheddar cheese, almond flour, baking powder, garlic powder, pepper, and egg in a large bowl. Use your hands to mix until fully incorporated—the mixture should feel slightly sticky but hold together when squeezed. Pro tip: Cold ingredients make mixing harder; let sausage sit at room temperature for 15 minutes before starting.
Shape and Arrange
Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll mixture into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared sheet. Pro tip: Wet your hands slightly between rolling to prevent sticking and achieve uniform shapes.
Bake to Golden Perfection
Bake for 18-22 minutes until the sausage balls turn golden brown and reach an internal temperature of 160°F. The bottoms should be crispy and slightly darker than the tops. Pro tip: Rotate the pan halfway through baking for even browning and perfectly cooked party food low carb bites.
Cool and Serve
Let the sausage balls rest on the baking sheet for 5 minutes before transferring to a serving platter. This resting period allows the cheese to set and prevents them from falling apart. They’re delicious warm or at room temperature.
Nutritional Information
Per serving (4 sausage balls): Calories: 285 | Protein: 16g | Fat: 23g | Net Carbs: 2g | Fiber: 1g
Variations, Tips & Storage
Flavor Variations:
- Add ½ cup diced jalapeños for spicy keto sausage snacks
- Mix in 2 tablespoons chopped fresh herbs (rosemary or sage)
- Use breakfast sausage with maple flavoring for sweet-savory balance
Common Mistakes to Avoid:
- Don’t overmix the dough—it makes the texture dense rather than tender
- Avoid making balls larger than 1 inch; they won’t cook through properly
- Skip the parchment paper and they’ll stick to the pan
Storage: Refrigerate in an airtight container for 5 days. Freeze for up to 3 months in a freezer-safe bag with parchment between layers. Reheat frozen balls at 350°F for 10-12 minutes or microwave for 45 seconds until warmed through.
Serving Suggestions
Arrange these golden party food low carb bites on a platter with sugar-free ranch dressing or spicy mustard for dipping. They pair beautifully with celery sticks, cucumber slices, and cheese cubes for a complete keto appetizer spread. Garnish the platter with fresh parsley for a restaurant-quality presentation.
More Low-Carb Recipes You’ll Love
Looking for something sweet after these savory bites? Try our decadent low-carb chocolate mousse that complements any meal perfectly!
Conclusion
These low carb sausage balls prove you don’t need bread crumbs or traditional flour to create crowd-pleasing appetizers. With just seven simple ingredients and 30 minutes, you’ll have protein-rich snacks perfect for any occasion. Make a double batch—they disappear fast!
Frequently Asked Questions
Can I make low carb sausage balls ahead of time?
Absolutely! Shape the uncooked balls and refrigerate for up to 24 hours before baking, or freeze them raw for up to 2 months. Bake frozen balls directly from the freezer, adding 3-5 minutes to the cooking time.
Why are my sausage balls falling apart?
This usually happens when the mixture is too dry or not mixed thoroughly. Make sure the egg is fully incorporated, and don’t skip the baking powder—it helps bind everything together while creating a lighter texture.
Can I use pre-cooked sausage?
Raw sausage works best because the fat renders during baking, keeping the balls moist and flavorful. Pre-cooked sausage will result in drier, crumbly texture since most fat has already been removed.
Are these sausage balls gluten-free?
Yes! Almond flour is naturally gluten-free, making these perfect for anyone avoiding gluten while following a low-carb or keto diet. Just verify your sausage doesn’t contain hidden gluten fillers.
How do I know when they’re fully cooked?
The sausage balls should be golden brown on the outside and register 160°F on an instant-read thermometer. If you don’t have a thermometer, cut one open—the center should be uniformly cooked with no pink remaining.
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