You know that one thing at the party that’s gone before you even make it to the table? That’s these sausage balls. No fork, no dipping sauce, no fuss, just crispy, cheesy bites with a little kick and a lot of flavor. I’ve made the classic kind, but these almond flour sausage balls are just as good. A little less doughy, a little more texture, and just as delicious.
The Snack That Disappears First
It’s always the small bites that vanish first, isn’t it? Whether it’s a lazy weekend brunch, game-day snack spread, these sausage balls are the first to disappear.
I’ve made the classic version, the one without Bisquick. But these? These almond flour sausage balls are in another league. Crisp edges, cheesy middles, a little extra texture, and not a hint of sogginess. They’re great straight from the oven, and still tasty once they’ve cooled (which makes them a dream appetizer).
Featured reader review
“My little super picky 3 year old will not eat the ones with Bisquick and LOVES these!!! This is the highest compliment because she will literally ONLY eat chick fil a nuggets and fruit so to have something else to add to the list is truly a Christmas Miracle!!!.”
Melissa
And no fork needed! That’s key for party food. I’ll serve them alongside a dreamy peach baked pancake for brunch or pile them up with a stack of buttery waffles for a breakfast-for-dinner night. Or just make a batch and sneak them one at a time from the fridge.
If you’re planning snacks for the big game, scroll through some of my favorite easy appetizers to pair with them.
Why I Keep These on Repeat
- Comes together in minutes—just five ingredients.
- No greasy fingers or doughy middles.
- They hold up beautifully at room temp.
- Work for breakfast, lunchboxes, or game-day spreads.
- Naturally gluten-free and,bonus, they are keto friendly and gluten-free.
The Only Ingredients You Actually Need
Here’s what really matters. Everything else? Check the recipe card at the bottom for full details.
- Breakfast sausage – Go bold. Neese’s hot sausage is my go-to, but any high-quality breakfast sausage will work.
- Almond flour – I always use Bob’s Red Mill. Just make sure it’s flour, not almond meal.
- Cheddar cheese – Freshly grated. Always worth the extra 90 seconds.
If you make appetizers often, these are the tools worth having. My Appetizer Essentials board covers the basics that help you prep faster, cook evenly, and serve without scrambling at the last minute.
Let’s Make Some Magic
With only 5 ingredients, Keto sausage balls with almond flour are just as easy to make as regular cheesy sausage balls . You can use a food processor, mixer or your hands.
Step 1: Toss it all in
Step 2: Scoop and shape.
Step 3: Bake ’til golden.
Once baked, let them cool and freeze in a zip-top bag. To reheat, just thaw, sprinkle with a little water, and warm them up in the oven. They’ll taste just as good as the day you made them.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Keto Sausage Balls with Almond Flour
Ingredients
- 1 lb Sausage
- 1 egg
- 1 cup almond flour
- 8 ounces cheddar cheese shredded
- 2 teaspoons baking powder
Instructions
- Preheat oven to 350º. Line a rimmed baking sheet with parchment and place a wire rack inside.
- Combine all ingredients in a large bowl. Using your hands, mix well. You can also use a food processor or stand mixer.
- If using a food processor, grate the cheese first and add almond flour, baking powder and process until combined. Add half of the sausage and process, then add the rest of the sausage and the egg and process until well combined.
- Using a small ice-cream scoop, form into balls about 11/2 to 2 tablespoons in size.
- Bake for 18-20 minutes until slightly browned. Remove to wire rack to cool slightly.
Video
Barbara’s Tips + Notes
- You can use a food processor, stand mixer, or your hands to combine the ingredients.
- You a small ice cream scooper to make the balls all the same size.
- Use the best quality sausage you can find for less greasy sausage balls.
- Don’t over bake, take them out as soon as they are slightly browned.
Nutrition
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Dee says
Thank you for sharing your sausage ball recipe. I made them this morning and they are very good. I followed the recipe as written & would recommend it to friends.
Barbara Curry says
So glad you liked them, you might also like Foccacia bread with almond flour, https://www.butterandbaggage.com/focaccia-almond-flour/.
Belinda Spears says
Absolutely they can be frozen and cooked at a later date! I usually make about 3 batches at a time to get me through Thanksgiving, Christmas, and New Years Day!!! They are just as yummy as fresh!
Misty says
Think I can mix the ingredients the day before, refrigerate and cook them in the morning?
Barbara Curry says
Absolutely.
Pamela Hibberts says
I’ve tried a few low carb recipes for these and they weren’t good at all. And I wondered why they all had to be so complicated with a bunch of different ingredients like cream cheese and butter?! Come on, sausage has enough fat in it already. And the original ones with bisquick are so simple…why can’t a low carb recipe be easy?? And oh my word…. these are Fantastic!! Seriously better than the original…thank you so much for this recipe????
Barbara Curry says
So glad you liked these, good sausage is the key. I use Neese’s or pork from a local farmer, Two Boys Pork.
Patti says
Hi,
I’m confused about the wire rack. Are you saying to put the wire rack on top of parchment paper and out the sausage balls on the wire rack then bake. Or are we using the wire rack only to cool after.
I can’t wait to make these. Thanks so much for the great recipe.
Barbara Curry says
I put a wire rack in the pan and cook them on the wire rack so that the grease drains into the rimmed pan. It’s not necessary but makes them a bit less greasy.
Clare says
I know this may sound silly, but what’s the purpose of lining the baking sheeting if placing the sausage balls on the rack to cook?
Barbara Curry says
Clare, It’s not necessary, but for me it keeps the grease from smoking when it gets hot on the baking sheet and it makes clean up a bit easier. If your smoke detector is not as sensitive as mine, you can skip that step.
Patti says
Hi again,
These are so good. I used to make them for years for football Sunday. We used bisquick. Now that I’m gluten free I use the almond flour. These taste just the same as my old ones. I used a mix or hot and regular Neeses sausage. There sausage is very greedy but good. I love the rack idea especially after I saw the amt of grease.
I sprayed my rack good before bit they still stick bad any suggestions.
Thank you for the great recipe. Next time I will use all hot so much better.
Awesome recipe
Barbara Curry says
Patti,
My only suggestion would be to spray the rack. Another option if you are looking for gluten free is to try this sausage ball recipe, https://www.butterandbaggage.com/sausage-balls/ and substitute Bob’s Red Mill Gluten Free 1-1 baking flour. It is a lot less greasy and love the texture.
Faye says
These were great. I prefer my texture to be a bit more dense. Can I add more almond flour? To keep these keto friendly.
Barbara Curry says
Almond flour has carbohydrates but not that much.
Jane Mroz says
Can I cook them then freeze and reheat later or do I need to freeze them before cooking?
Barbara Curry says
You can do both. I generally cook them and freeze them and then warm up a couple when I want them. But you can definitely freeze them before you cook them.
JoAnn says
Soooo good
Barbara Curry says
Thanks JoAnn
Dana says
Mine were kind of dry, any suggestions?
Barbara Curry says
It could be that your sausage is very lean. If that’s the case, I would decrease the amount of flour.
Elizabeth says
I made these this morning and they were SO delicious! Thank you for the recipe!
Barbara Curry says
So glad you liked them.