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PREP TIME: 15 MINS | COOK TIME: 25 MINS | TOTAL TIME: 40 MINS | YIELD: 28 sausage balls

These low-carb Cream Cheese Sausage Balls are made with keto-friendly ingredients but taste like the traditional sausage balls made of Bisquick. Incredibly easy and quick to throw together and perfect as a snack or appetizer. Crazy good I am pretty sure your family, especially the kids, will love these!


Sausage balls:

1 lb breakfast sausage

4 oz. cream cheese, room temperature

1 c. shredded cheddar cheese

1 large egg

¾ c. almond flour

1 tbsp dried minced onions

2 tsp baking powder

¼ tsp salt


2 tbsp mayonnaise

2 tbsp sour cream

2 tbsp stone-ground mustard

1 tsp dill

How to make Cream Cheese Sausage Balls

Step 1: Prepare the oven. Preheat it to 350 degrees. And using a nonstick spray, grease a baking sheet.

Step 2: Into a mixing bowl, add the Sausage Balls’ ingredients (breakfast sausage, cream cheese, shredded cheddar cheese, egg, almond flour, dried minced onions, baking powder, and salt) and mix well until combined.


Step 3: Using a medium cookie scoop, make balls from the sausage mixture and drop them onto the prepared baking sheet about an inch apart from each other. Place in the preheated oven and bake for about 35 minutes until the sausage balls are golden brown and cooked through.

Step 4: Meanwhile, ready the dip. Whisk the Dip ingredients (mayonnaise, sour cream, stone ground mustard, and dill).

Step 5: Once the sausage balls are done, remove them from the oven and serve immediately with the dip on the side. For any leftovers, tightly cover them and store them in the fridge.


To make sure you get the same size of sausage balls, use a medium-sized cookie scoop. This also helps to cook them evenly.

Depending on your taste, add more or less mustard to the dip.

Enjoy these sausage balls fresh from the oven, at room temperature, even cold from the fridge.

Nutrition Facts:

YIELD: 7, SERVING SIZE: 4 sausage balls
Amount Per Serving: Calories: 457 | Total Fat: 40g | Saturated Fat: 14g | Trans Fat: 0g | Unsaturated Fat: 23g | Cholesterol: 119mg | Sodium: 935mg | Carbohydrates: 6g | Net Carbohydrates: 4g | Fiber: 2g | Sugar: 2g | Protein: 21g


PIN THIS RECIPE to any of your relevant boards if you want to make it later...