Cream cheese sausage balls are the perfect keto appetizer, snack, or weekly meal prep idea.
Holly’s Recipe Highlights
- Flavor: Savory breakfast sausage mixes with melty cheddar and soft cream cheese to create tender, rich, sausage cheese bites with a crisp, golden coating.
- Prep note: Cream cheese and eggs blend the easiest when brought to room temperature for a smoother mixture.
- Recommended tools: Use a cookie scoop to make evenly sized 1-inch balls and ensure the sausage balls cook at the same rate.
- Swaps: Works with breakfast sausage or Italian sausage, depending on your flavor preference.
- Time-Saving Tip: Pre-shredded cheese and parchment-lined pans make prep and cleanup quicker.
- Freezing: These freeze well and are sure to become a go-to prep-ahead snack in your home.
Ingredients for These Low-Carb Bites
- Ground Sausage: Use breakfast sausage for classic flavor or Italian sausage for bite. Choose mild or hot based on preference.
- Cheddar Cheese: Sharp cheddar adds the best flavor, but pre-shredded works fine for convenience.
- Cream Cheese: Softened cream cheese keeps the mixture tender and helps bind everything. Use block cream cheese because it’s more dense than whipped cream cheese.
- Almond Flour: It is a great low-carb binder that keeps the texture light. Avoid almond meal for best consistency.
Variations
- Use spicy sausage and pepper jack cheese for a hotter version, or swap cheddar for mozzarella for a milder flavor.
- Add chopped jalapenos or chopped green onions for extra texture and freshness. (The more seeds you include from a jalapeno, the spicier your sausage balls will be.)
- Optional seasonings like Italian seasoning or smoked paprika add variety but are not required.
How to Make Cream Cheese Sausage Balls
- Mix all ingredients in one bowl until combined. (Recipe below.)
- Scoop the mixture into small balls and place them on a parchment-lined baking sheet.
- Bake until golden and cooked through. Let cool slightly before serving.
Holly’s Smart Tips for Success
- If the mixture feels too sticky, chill it for 10 to 15 minutes before rolling. Dust your hands with a little almond flour or wear gloves to keep the cheese balls from sticking while you shape them.
- Be sure cheese and any add-ins are finely shredded or chopped for the best results. If using pre-shredded cheese, try to find fine shredded .
- Line the baking sheet with parchment so any melted cheese stays tidy, and for crispy edges, space the sausage balls slightly apart.
- Freeze shaped, unbaked balls on a tray, then transfer to a bag for ready-to-bake snacks.
- I love to serve these with an array of low-carb dips like sugar-free BBQ, buttermilk ranch, cottage cheese ranch, or buffalo sauce.
Storing & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the air fryer or oven to maintain crisp edges.
- Freeze baked or unbaked sausage balls for up to 2 months. Thaw in the refrigerator, or bake from frozen adding a few extra minutes of cook time.
- Add leftovers to a keto breakfast casserole.
Low Carb Appetizer Favorites
Did you make these Cream Cheese Sausage Balls? Leave a comment and rating below.
Cream Cheese Sausage Balls
These easy cream cheese sausage balls bake up golden, savory, and ideal for low-carb snacks or meal prep.
Ingredients
- 1 pound ground breakfast sausage or Italian sausage
- 2 cups shredded cheddar cheese
- 4 ounces cream cheese softened
- 1 egg
- ½ cup almond flour
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350°F. For easier cleanup, line a rimmed baking sheet with parchment paper.
- In a large bowl, combine sausage, cheese, cream cheese, egg, almond flour and baking powder. Mix until well combined.
- Scoop 1 tablespoon portions of sausage and roll into a ball. Place on prepared baking sheet.
- Bake for 25-30 minutes until golden brown.
Notes
- Add in some extra spices like smoked paprika or a sprinkle of Italian seasoning.
- Fresh chives or green onions, chopped green chilies, or jalapenos can be added for extra bite.
- Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Calories: 616kcal | Carbohydrates: 5g | Protein: 29g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 1126mg | Potassium: 302mg | Fiber: 1g | Sugar: 1g | Vitamin A: 873IU | Vitamin C: 1mg | Calcium: 472mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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