Low Carb Sausage Balls Recipe

5 / 5 (4 reviews)

easy keto low carb sausage balls recipe

Low carb sausage balls recipe – another family favorite!

Found another low carb, keto, gluten-free recipe that my whole family loves! I’ve got a few picky eaters, so it is always a big deal when everyone is a fan. Sausage balls are perfect as an appetizer or party finger food, but also a great breakfast or meal option too. In fact, we had them for dinner just the other night. They’re quite delicious and filling!

low carb keto sausage balls recipe


Honestly, I hadn’t heard of sausage balls until I started seeing keto recipes for them. Apparently, there is a traditional version involving Bisquick mix and they are common around the holidays. Many of you probably already know this! Anyway, this low carb version is super simple and easy still, but no Bisquick needed.

Choose whatever type of ground sausage you would like to use – mild, hot, turkey sausage, etc. Feel free to add additional spices too! We like to keep it simple and all enjoy them as prepared in the recipe though. They are not dry and are full of sausage, egg and cheese flavor!

easy keto sausage balls recipe

An electric mixer will make a quick job of mixing all of the ingredients together! A cookie scoop is awesome for portioning the sausage mixture. Then roll each portion into a ball with your hands and place it on a baking sheet. With a silicone baking mat, it seems like the balls spread more while baking. So lining the baking sheet with foil or nothing is probably a better option. 😉

The amount of sausage balls you get out of this recipe will vary depending on the size of each ball, but I usually get about 35 of them. The nutrition info will vary depending on the exact ingredients that you use and the size of the balls, but they are usually very low in carbohydrates.

sausage balls recipe - keto, low carb, gluten-free

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Note: My family doesn’t eat strictly keto, but I do love finding easy, low carb, gluten-free meals that we can enjoy together every once in a while. 🙂

gluten-free, low carb, keto sausage balls recipe

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Low Carb Sausage Balls Recipe

5 / 5 (4 reviews)
Prep Time: 5 mins | Cook Time: 20 mins
Yield: 35 balls | Serves: 35


  • 1 pound ground breakfast sausage
  • 1 large egg
  • 1 cup almond flour
  • 8 ounces shredded cheddar cheese or sharp cheddar
  • 1/4 cup grated Parmesan
  • 1 tablespoon unsalted butter or coconut oil, melted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F. Line a baking sheet with foil, if desired, for easy cleanup.
  2. In a large bowl, mix together all ingredients, until well combined. Use a cookie scoop to portion out some the mixture, then roll it into a ball. (About 1- to 1.5-inch ball.) Repeat until all of the mixture is portioned. Place the sausage balls on a baking sheet.
  3. Bake for 16-20 minutes. Serve warm. Refrigerate or freeze leftovers.

Recipe Source: Keto Size Me

Ingredients: Almond flour, Baking Powder, Butter, Cheese, Coconut Oil, Egg, Parmesan, Pork, Salt, Sausage
Meal Type: 30-Minute Meals, Appetizers and Snacks, Breakfast, Main Dish, Christmas, New Year's Eve, Super Bowl Party, Gluten Free, Low Carb and Keto
Categories: Finger Food and Dips, Meat and Poultry, Oven

Comments & Reviews

  • Lisa B

    Excellent! Have made the Bisquick version for years, and the electric mixer tip is brilliant! I used hot sausage for some spice. Great recipe!!

  • Ernestine Farr

    These were awesome! I have made the ‘bisquick’ version every year for the holidays. We love them warmed up with a little mustard as a great holiday snack. However, going “low carb” made a challenge. Then, I found your recipe while searching for a low carb version. It never occurred to me to use an egg and almond flour. THANK YOU! I have to say, these taste better than the bisquick version – and that is saying something as we have enjoyed the ‘old’ version for over 20 years! Great recipe and so easy! Is now my ‘go to’ for sausage balls

  • Cheryl

    Can these be frozen and baked at a later time? Thanks!

    • Cathy Yoder

      That should work fine! I have a friend who makes meatballs for freezer meals. She cooks them partially and then freezes them and then finishes baking them on the day they are going to eat them.

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