Finding satisfying and keto-friendly snacks can often feel like a challenge. But worry no more! These keto sausage puffs are not only incredibly delicious but also remarkably easy to make. Whether you're following a ketogenic diet or simply looking for a tasty low-carb option, these sausage puffs are sure to become a favorite.
Why Keto Sausage Puffs?
Traditional sausage balls, a staple at holiday tables and gatherings, are typically loaded with carbs from ingredients like Bisquick. These keto sausage puffs offer a low-carb alternative that doesn't compromise on flavor or texture. By using almond flour or coconut flour in place of traditional high-carb ingredients, you can enjoy all the savory goodness of sausage balls without the guilt. And let me just tell you… these sausage balls aren't just for holidays, they are perfect any time of year. I like to make a double batch and use them for meal prep throughout the week. They are portable, and reheat well. Great served alone, or with eggs for breakfast. Serve them up with a hearty salad for lunch or dinner. The possibilities are endless.
Key Ingredients and Their Role
- Sausage: The star of the show, providing protein and savory flavor. Italian pork sausage, breakfast sausage, ground beef, chicken, or turkey sausage can be used. Just check for added sugar.
- Almond Flour/Coconut Flour: A low-carb flour alternative that replaces traditional flour. Coconut flour allows the keto sausage balls to be fluffy and have a light and delicious flavor. I love the texture that using coconut flour provides. I promise that you cannot taste the coconut flour at all. Almond flour doesn’t absorb liquid the way coconut flour does so I don’t recommend subbing it in this. Although a little drier, 1/2 cup of coconut flour will give you more of a bread-like texture which is kind of nice when you haven't had bread in ages! The 1/3 cup that the recipe calls for makes them super moist and hearty.
- Cheese: Adds flavor and helps bind the ingredients together. Cheddar cheese is a classic choice, but you can also experiment with other varieties like Pepper Jack for a spicy kick.
- Egg: Acts as a binder, helping the sausage puffs hold their shape.
- Baking Powder: Provides a little lift, resulting in a lighter texture.
Step-by-Step Recipe Guide
Here's a detailed guide to making your own keto sausage puffs:
Ingredients:
- 1 Tbsp. extra-virgin olive oil
- 1 lb Italian sausage
- 1 cup shredded cheddar, divided
- 2 oz. cream cheese
- 2 Tbsp. grated Parmesan
- 1 large egg
- 1 cup almond flour
- 1 tsp. baking powder
- 1/2 tsp. salt
Instructions:
- Preheat and Prep: Preheat oven to 375 degrees. Lightly spray a large baking sheet or line with a silicone liner or line a baking sheet with parchment paper and preheat the oven to 365°F degrees .
- Brown the Sausage: Add sausage and cook, breaking up meat with a wooden spoon, until golden, about 7 minutes. Remove from heat. Brown the ground sausage with the garlic and onion until softened. Allow to cool, transfer to a large bowl and add the oregano, paprika and salt and pepper. You don’t have to brown your sausage beforehand. I’ve always preferred sausage balls cooked this way.
- Combine Ingredients: In a medium microwave-safe bowl, melt together ¼ cup cheddar, cream cheese, and Parmesan. Add cooked sausage, egg, almond flour, baking powder, and salt and stir to combine. Stir in remaining ¾ cup cheddar. Combine all of the ingredients until well incorporated. I find this easiest in my stand mixer.
- Shape the Puffs: Using a small cookie scoop, form mixture into 1" balls and place on prepared baking sheet. Tightly roll the sausage balls into golf ball size balls.
- Bake: Bake at 400°F for 12-15 minutes until puffs are slightly golden on the outside or Bake for 14-18 minutes or until slightly browned.
- Cool and Serve: Let the sausage puffs cool slightly before serving. They can be enjoyed warm or at room temperature.
Tips for Perfect Keto Sausage Puffs
- Cheese Matters: If you buy the packaged pre-shredded cheese it may be a lot denser with less air (plus other additives). To make them taste even better, try shredding your own cheese. It’s fast and really enhances the way it tastes. Always freshly grate your cheese.
- Don't Overbake: Never bake the sausage too long. To keep your sausage balls moist, make sure you don’t overcook them.
- Chill the Mixture: Let the mixture chill in the refrigerator for about 30 minutes before shaping into balls. They tend to be more of a Keto Sausage Ball Puff if the butter and sausage are still hot when added to the batter. Chilling the batter will help them not to flatten. This makes it easier to handle and shape.
- Evenly Size: Keep the sausage balls the same size, so they are able to cook more evenly.
- Use Parchment Paper: Add some parchment paper or a silicone mat to the baking sheet to prevent them from sticking to the pan. Cleanup is a breeze this way!
Variations and Customizations
One of the best things about this recipe is its versatility. Feel free to experiment with different flavors and ingredients to create your own unique version of keto sausage puffs:
- Spicy: Use spicy sausage or add a pinch of red pepper flakes for a kick.
- Cheesy: Experiment with different cheese combinations, such as Pepper Jack, mozzarella, or Gruyere.
- Herby: Mix in fresh herbs like rosemary, thyme, or chives for added flavor.
- Veggie-Packed: Add finely chopped vegetables like onions, peppers, or spinach for extra nutrients.
Serving Suggestions
These keto sausage puffs are delicious on their own, but they can also be served with a variety of dipping sauces. Ranch dressing, spicy mustard, sugar-free honey mustard, or sugar-free ketchup are all great options. You can also dip them in some sour cream. Serve them up with a hearty salad for lunch or dinner. The possibilities are endless.
Read also: Easy Low-Carb Cheese Crackers
Storage and Reheating
Store any leftovers in the fridge for up to a week. To reheat, place the sausage balls on a microwave-safe plate, cover with a paper towel, and heat up for 1 minute or so until hot in the microwave or you can reheat them in the microwave or air fryer!
Freezing Instructions
Sausage balls freeze very well. Flash-freeze them, then put them in a freezer bag. Always label the container, so you remember what’s in there. To Freeze: layer them on a baking sheet and flash freeze and after they are frozen, put in a freezer container for up to 3 months.
Common Issues and Solutions
- Why are my sausage balls dry? Sausage balls may be dry if there is too much dry ingredients added to the mixture. In this case try adding more moisture like a tablespoon of heavy cream or butter.
- Why won't my sausage balls stick together? Sausage balls may not stick together if you used pre-packaged shredded cheese as they often have a coating that helps them to not stick together in the packaging. You may need to add more moisture to the mixture. I've noticed that a few of the reviewers have had problems with the sausage balls flattening out and not keeping their shape. My only guess for this is the type of cheese that is being used.
Nutritional Information
This recipe makes 30 sausage balls, with 10 servings of 3 each. The nutrition facts are for 3 sausage balls. Each serving of keto sausage puffs contain 1 gram of carbohydrates which makes them suitable for a ketogenic or low carb way of eating. These have just 0.6 net carbs each.
Keto-Friendly and Diabetic-Friendly
Yes, these sausage puffs are diabetic friendly as they are made with almond flour which has a much lower glycemic index than traditional flour.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto