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
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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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Mary Schreiber says
WOW. Not quite the bisquick version, but a really good alternative. After the first time, I decided to add a little extra egg…i actually scrambled an egg and put half of it in there (and then made scrambled eggs). That seemed to do the trick. I use a different size cookie scoop, so I refigured the carbs by weighing one, and after all the measurements, mine came out at 1.3 carbs. (Each one weighed 22 g.) All my high school algebra came back to me figuring out a double batch of them!)
Thanks so much for the recipe. All the others I saw had cream cheese in them. The bisquick recipe I used to use didn’t have cream cheese, so I was happy to find yours!
It wil not let me select a rating, but I would give it a 5!!!!!
Barbara Curry says
For some reason the only place you can leave stars is on the recipe card. I’m going to try to figure that out, but so glad you liked it and could adapt it to your preference.
Camile Deese says
Do you know how many calories per sausage ball?
Barbara Curry says
If you make 40 sausage balls, each one has 75 calories. Other nutrition information is on the recipe card. Hope you like them.
Jeanna says
Love this recipe.! My family really enjoys them for breakfast.
Barbara Curry says
Finding winning recipes right now feels awesome!
Viki says
I made these but didn’t like the ‘floury’ taste so I’m trying them again with 3/4 C flour. Has anyone else done this?
Barbara Curry says
The almond flour is what holds them together. I think you could get by with 3/4 of a cup. Let me know how they turn out.
Brenda Bishop says
My daughter and I use this recipe for her
friends to have when they come from the hospital with their new babies.
The sausage balls and muffins seem to be good because you just warm the 2 items and everyone loves both especially the men since they get out of cooking the first 2-3 days. Rating 5
Barbara Curry says
I love having a batch in the freezer!
Sandra says
I am only able to get 26 meatballs not 40 as the serving says. I am using the same size measurement of 1″ to 1.5″. Is the serving size correct? They taste yummilish
Barbara Curry says
I typically will get 40 if using a 1″ scoop.
Claudia says
Delicious! Hubby had no idea. It was almond flour. I did mess up though. I cooked the sausage first. Yes, reading is fundamental. However they turned out great!
Catherine says
I love this recipe! It’s a favorite for my entire family. I like to double the recipe and use 1 lb of Jimmy Dean hot sausage and 1 lb of JD maple sausage. It’s the perfect blend of sweet and spice. Thanks so much for the recipe!
Barbara Curry says
I bet the maple sausage adds a lot of flavor.
Teresa Saxon says
Love this recipe! I use almond flour, the addition of one egg really makes a difference (most don’t call for egg) I cannot tell the difference in using almond flour and bleached flour. Everyone loved.
Barbara Curry says
I haven’t added an egg before, did you find that it helped with the texture.
Stella says
The instructions to use the food processor doesn’t include when to add the egg. I added it after the first round of sausage was added. Maybe fix that so other people don’t have trouble. And proofread things before posting. Thanks.
Barbara Curry says
I have added more detailed instructions, sorry this wasn’t clear. I appreciate you pointing it out.