These Keto Sausage Balls Stole Our Snack Table

Hey, I’m Jason. I grew up in Canton, Ohio, where food is how we take care of each other. I learned to cook standing on a chair next to my mom, watching her turn butter and garlic into something that made the whole house smell like comfort. I started The Only Recipe because I was tired of meals that looked good online but flopped in real life. Around here, it’s all about food that works, tastes good, and brings people together. If you’re craving meals that feel like home and smell like a warm hug, you’re in the right place.

I made these Keto Cream Cheese Sausage Balls while the dog barked at a squirrel and my kid spilled juice on the math homework — classic Sunday. These keto cream cheese sausage balls are the kinda thing that survives chaos: quick, forgiving, and UNREAL when paired with mustard or ranch. If you’ve been hunting for a weekend snack that’s low-carb but still FEELS like comfort food, these keto sausage balls are your ticket. They’re also a solid game-day move — messy fingers encouraged. If your sweet tooth isn’t done yet, my carrot cake roll is one of those show-off-y desserts that still plays nice with family chaos: Carrot Cake Roll with Cream Cheese Frosting.

Why you’ll love this recipe

• Quick: From mixing bowl to oven in about 10 minutes.
• Budget-friendly: Pantry staples + one pound of sausage = crowd-pleaser.
• Freezer-friendly: Make ahead and bake later or bake now and freeze for snacks.
• Kid-approved and nostalgic: tastes like the holiday appetizer you remember, but keto.
• What’s different: Cream cheese makes them tender and keeps the almond flour from drying out — no weird gummy texture here.

Ingredients Needed

Base

• 1 lb ground sausage (use your favorite — mild, hot, or maple if you want a sweet-salty twist)
• 8 oz cream cheese, softened (room temp so it blends smooth)

Dry binder & seasonings

• 1 cup almond flour (almond meal will work but the texture changes slightly)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Optional finish

• 1/2 cup shredded cheese (cheddar or pepper jack — fold in for extra melty pockets)

Notes: If you forget to soften cream cheese, pop it in 10-second bursts in the microwave and check between bursts.

How to Make This Recipe?

Step 1 — Preheat & prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or use a silicone mat. Getting the oven hot while you mix is the classic time-saving move — these bake quickly, so you don’t want to be waiting.

Step 2 — Mix the wet stuff

In a large bowl, add the ground sausage and softened cream cheese. Use a wooden spoon or clean hands to mash and fold until it’s a consistent paste. You’re looking for the cream cheese to disappear into the sausage — that’s what keeps the balls tender. If it’s clumpy, keep working it; warmth from your hands helps.

Step 3 — Add the dry ingredients

Stir in the almond flour, garlic powder, onion powder, salt, and pepper. If you’re using shredded cheese, fold it in now. The mixture should be sticky but hold together when squeezed. If it’s too loose (super rare), add another tablespoon of almond flour; if it’s too stiff, a splash of water or an extra tablespoon of cream cheese will soften it up.

Step 4 — Shape

Roll into 1-inch balls using slightly wet or oiled hands to prevent sticking. Place them evenly spaced on the prepared sheet. I use a cookie scoop for size consistency — they bake more evenly that way. If you want a little extra browning, brush a tiny bit of olive oil on top.

Step 5 — Bake

Bake for 20–25 minutes until golden brown and cooked through. Internal temp should be 160°F for chicken sausage. You’ll know they’re done when they’re firm to the touch and the edges show a little color.

Step 6 — Cool & serve

Let them cool a few minutes before serving — they’ll firm up and are less likely to fall apart. Serve warm with mustard, ranch, or my go-to honey-mustard-ish low-carb dip.

If you’re planning a full spread, a bright lemon dessert cuts the richness here real nice — try this tangy lemon cream cake for company: Cheesecake Factory Italian Lemon Cream Cake.

How to Store It

• Fridge: Store cooled sausage balls in an airtight container for up to 4 days.
• Freezer: Freeze baked or unbaked balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 12–15 minutes.
• Reheat: Microwave for 30–45 seconds (not ideal for crispness) or pop in a 350°F oven until warmed through to get that nice exterior.

Expert Tips

• My cheat for easy shaping: use a 1-tablespoon cookie scoop — no sticky hands, perfect size every time.
• Flavor boosters: Add 1/2 tsp smoked paprika or a pinch of red pepper flakes for smoky heat. A splash of Worcestershire (just a few drops) deepens umami.
• Pancake-syrup lovers: If you want a sweet-savory twist, use maple sausage and swap cheddar for pepper jack.
• Make-ahead: Roll and freeze raw balls on a tray, then bag them. Bake straight from frozen — add 5–7 minutes to the bake time.
• Almond flour tip: Finer almond flour gives a more uniform texture; if using almond meal, expect a slightly coarser bite.