Keto Sausage Balls 15 Minutes

Love keto appetizers? Try my keto jalapeño poppers, keto mozzarella sticks, keto deviled eggs, and keto buffalo chicken dip next. When I want a quick and easy appetizer that caters to my low-carb diet, I make these keto sausage balls. There’s no Bisquick or grains needed, but you’d never tell. They’re soft and juicy in the center, with a cheesy richness and subtle hint of sweetness.

Why I love this recipe

Customizable. Don’t fret if you don’t have all the ingredients listed. Most of them are easily substituted with whatever you have in your kitchen. Salty yet sweet. Don’t let the sugar-free maple syrup turn you off of this recipe. It adds a subtle sweetness that really complements the pork and cheese. Fast and easy. Sometimes I have a crew of hungry guests before I know it. When I don’t have time to make an elaborate meal, I whip up these sausage balls. Two cooking methods. I usually find the oven to be the best method for cooking these sausage balls, but I also included air fryer instructions, just in case.

Ingredients needed

Ground pork. I usually prefer full-fat meat for sausage balls, but lean ground pork sausage is great since we’re adding plenty of wet ingredients. Almond flour. Either blanched almond flour or superfine almond flour. You can even use keto bread crumbs if you’d like more tender sausage balls. Baking powder. Adds structure and binds the other ingredients. Sharp cheddar cheese and cream cheese. For cheesy flavor and creaminess. Sugar-free maple syrup. Skip the expensive store-bought kind and make my keto maple syrup! Milk. Any milk works. Onion powder. Adds a subtle onion flavor without needing onions (and keeping the carbs down!). Salt and black pepper. To taste. Scallions. Adds a subtle peppery kick.

How to make keto sausage balls

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat oven to 210C/425F and line a baking sheet with parchment paper. Step 2- Mix. Add all ingredients (except the scallions) to a food processor. Pulse until fully mixed. Add the scallions and pulse twice to combine. Step 3- Shape. Using a cookie scoop, scoop out equal-sized portions of the meat mixture. Shape them into balls and place them on the baking sheet. Step 4- Bake. Bake the balls for 7-10 minutes or until they reach an internal temperature of 72C/160f.

Arman’s recipe tips

Shred your cheese. I swear this makes all the difference. Freshly grated cheese melts more smoothly than pre-shredded cheese and, frankly, just tastes better! Use your hands. I appreciate the convenience of the food processor, but if you’d rather save yourself the dish, use a large bowl and mix by hand. Make them in advance. Prepare the sausage mixture, form the balls, and store them in an airtight container for up to three days. Let them come to room temperature for 10 minutes before baking. You’ll know the sausage balls are fully cooked once they reach an internal temperature of 72C/160F.

Storage instructions

To store: Store leftover cooked sausage balls in an airtight container in the refrigerator for up to five days. Yes! If I’m making a half-batch of sausage balls for myself, I’ll often use the air fryer. To do this, place the sausage balls in the greased air fryer basket in a single layer. Air fry them at 400F/200C for 8 minutes, flipping halfway through.

Swap the protein. Use spicy sausage, breakfast sausage, ground turkey sausage, or even ground chicken! Use different cheeses. Try pepper jack cheese, mozzarella cheese, or parmesan cheese. Add spices. Like garlic powder, paprika, or cayenne pepper for a little heat. Serve them with a dipping sauce. Try my keto ranch dressing, keto honey mustard, or sugar-free ketchup!

To freeze: Place leftover sausage balls in a freezer bag and store them in the freezer for up to six months. Reheating: Microwave them in 20-second intervals, in a preheated oven, or in the air fryer.