Makes 20 balls • Prep: 15 mins • Cook: 20 mins • Total: 35 mins

Keto Cream Cheese Sausage Balls are one of those recipes that disappear faster than you can place them on the table. Crispy on the outside, tender and cheesy inside, these savory bites are made with simple low‑carb ingredients and packed with flavor. Whether you're planning your Thanksgiving recipes, building a Christmas appetizer spread, or need an easy keto snack for parties, these sausage balls are guaranteed to impress without kicking you out of ketosis.

See the full recipe below 👇

🧾 Ingredients

• 1 lb breakfast sausage (chicken or turkey or Lamb)
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 3/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Optional: chili flakes or Italian seasoning

👨‍🍳 Instructions — Step‑by‑Step

1. Preheat the oven properly: Begin by preheating your oven to 375°F (190°C). A fully preheated oven is important because it helps the sausage balls cook evenly and develop a lightly crisp exterior without drying out. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
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2. Soften and prepare ingredients: Make sure the cream cheese is fully softened at room temperature before mixing. Cold cream cheese can create lumps and make mixing difficult. Shred your cheddar cheese fresh if possible—freshly shredded cheese melts better and gives a smoother texture compared to pre-shredded varieties.
3. Mix the sausage base: In a large mixing bowl, add the raw breakfast sausage and softened cream cheese. Using clean hands or a sturdy spatula, mix until the cream cheese is evenly incorporated throughout the sausage. This step ensures every bite stays moist and creamy after baking.
4. Add cheese and seasonings: Stir in the shredded cheddar cheese, garlic powder, onion powder, and any optional seasonings such as chili flakes or Italian seasoning. Mix gently but thoroughly so the flavors are evenly distributed without overworking the mixture.
5. Incorporate dry ingredients: Sprinkle the almond flour and baking powder over the sausage mixture. Mix again until a soft, slightly sticky dough forms. The almond flour acts as a low-carb binder, while the baking powder adds lightness, preventing the sausage balls from becoming too dense.
6. Shape the sausage balls: Scoop about 1 tablespoon of mixture and roll it between your palms to form a smooth 1-inch ball. Place each ball onto the prepared baking sheet, leaving a little space between them so heat can circulate evenly.
7. Bake to golden perfection: Place the tray in the center rack of the oven and bake for 18–20 minutes. The sausage balls should turn lightly golden on the outside and be fully cooked through. Avoid overbaking, as they will continue to firm up while cooling.
8. Rest before serving: Remove the sausage balls from the oven and let them rest on the baking sheet for about 5 minutes. This allows the juices to redistribute, keeping the inside tender and flavorful.
9. Serve warm or store: Serve warm as a holiday appetizer, party snack, or part of your Thanksgiving recipes spread. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
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❓ Frequently Asked Questions

Can I make these ahead?

Yes, bake ahead and reheat before serving. They also freeze well.

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Are they good for holidays?

Absolutely — they are one of the most popular keto Christmas and Thanksgiving appetizers.

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