Keto Sausage Balls Recipe

Ground sausage: Provides the savory base for the sausage balls, adding flavor and protein.

Almond flour: A low-carb alternative to traditional flour, helping to bind the mixture together.

Shredded cheddar cheese: Adds a rich, cheesy flavor and helps to hold the sausage balls together.

Baking powder: Helps the sausage balls to rise slightly and become fluffy.

Egg: Acts as a binder to hold all the ingredients together.

When mixing the ground sausage, almond flour, shredded cheddar cheese, baking powder, and egg, ensure that the ingredients are evenly distributed. This can be achieved by using your hands to knead the mixture thoroughly. This method ensures that each sausage ball has a consistent flavor and texture. Additionally, if the mixture feels too sticky, you can lightly oil your hands to make forming the 1-inch balls easier.

• ground sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of sausage.

• almond flour - Substitute with coconut flour: Coconut flour is also low in carbs and can be used in keto recipes, but use less as it absorbs more moisture.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella is a mild cheese that melts well and can be used in place of cheddar.

• baking powder - Substitute with cream of tartar and baking soda: Mixing cream of tartar and baking soda can create a homemade baking powder substitute.

• large egg - Substitute with flaxseed meal and water: Mixing flaxseed meal with water can create a gel-like consistency that works as an egg replacement in keto recipes.

• Allow the keto sausage balls to cool completely after baking. This helps prevent condensation, which can make them soggy.
• Place the cooled sausage balls in an airtight container. If you need to stack them, separate the layers with parchment paper to avoid sticking.
• Store the container in the refrigerator. They will stay fresh for up to 5 days.
• For longer storage, consider freezing. Arrange the sausage balls on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the sausage balls to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, reheat the sausage balls in the oven at 350°F (175°C) for about 10 minutes or until heated through. You can also use a microwave, but the oven will help maintain their crispy texture.
• If reheating from frozen, add a few extra minutes to the oven time to ensure they are thoroughly warmed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover keto sausage balls on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 2-3 minutes if you want a crispier exterior.

• Microwave Method:

  1. Place the sausage balls on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.
  4. Let them sit for a minute before serving to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the keto sausage balls in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and crispiness before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the sausage balls in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally to ensure they are heated evenly.
  5. Remove from heat once they are warmed through and slightly crispy on the outside.

• Oven: Used to bake the sausage balls at a consistent temperature of 375°F (190°C).

• Baking sheet: Provides a flat surface to place the sausage balls on for baking.

• Parchment paper: Prevents the sausage balls from sticking to the baking sheet and makes for easy cleanup.

• Large mixing bowl: Used to combine all the ingredients thoroughly.

• Measuring cups: Ensures accurate measurement of the almond flour and shredded cheddar cheese.

• Measuring spoons: Used to measure the baking powder accurately.

• Whisk or fork: Helps to beat the egg before adding it to the mixture.

• Spoon or spatula: Assists in mixing the ingredients together.

• Hands: Used to form the mixture into 1-inch balls.

• Cooling rack: Allows the sausage balls to cool slightly before serving.

Pre-cook the sausage: Cook the ground sausage ahead of time and store it in the fridge. This will save you time when mixing the ingredients.

Use a cookie scoop: Use a cookie scoop to form uniform 1-inch balls quickly and easily.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to save time on grating.

Batch baking: Double the recipe and freeze half of the sausage balls for a quick and easy snack later.

Mixing bowl efficiency: Use a stand mixer to combine all the ingredients quickly and thoroughly.