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The holidays are over, but that doesn’t mean you still don’t need ideas for things to take to gatherings and parties. These keto sausage balls are a mainstay for us at football watching events, birthday brunches, and game nights with friends. In fact, many of my friends keep asking me to make these for get-togethers!
Another great thing about these keto sausage balls is that they truly don’t taste any different from the carb-laden sausage balls my grandma used to make. I’m using almond flour, but when I make these, I remember standing on a chair in my grandma’s kitchen and helping her form the mixture into little balls and popping them in the oven.
Easy Keto Sausage Balls
The ingredient that makes these sausage balls keto is the almond flour. Almond flour is becoming more popular and you can find it at almost all grocery stores, but the best price I’ve found is on Amazon for the Nature’s Eats Blanched Almond Flour 2 lb bag.
To me, the next most important ingredient is the cheese, and I always prefer to grate it myself. I find the pre-shredded cheese to have much less flavor. It takes a few minutes, but it’s worth it!
Then you’re just going to dump everything all in one bowl. No need to put them in the bowl in a certain order.
Now comes the fun part (or the yucky part, depending on how you feel about getting your hands dirty). You can try to use a wooden spoon to stir this together, but sometimes your best kitchen tools are your bare hands. Wash them really well and then dig in and use your fingers to break the sausage apart and mix everything together. When you’re done, you’ll basically have one huge sausage ball.
To prepare them for cooking, place a baking rack on a foil-lined pan. You don’t have to do this, but most breakfast sausage produces a good bit of grease, and this will keep your sausage balls from being too greasy. Spray the rack with cooking spray so they don’t stick.
Then you’ll just form your mixture into sausage balls and place them on the rack. I can usually make 25-30 sausage balls at a time.
Bake them at 350 for 15-18 minutes. They are small, so I don’t usually worry about them not cooking through, but you can use a digital thermometer and check the temperature if you’re worried.
Once they’re done, let them cool to room temperature on the rack before you try to take them off, otherwise you’ll end up with globs of melted cheese (which is delicious, but doesn’t work well for presentation at a party!).
These really are one of my favorite snacks. Sometimes I’ll make a batch and we’ll eat them for breakfast for a few days. Regardless, wherever I end up taking them, I never come home with any leftovers!