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FOR FAMILY RECIPE: Cheesy Sausage Puffs (The BEST Low Carb Keto Snack)

I’m a little new to this low-carb thing, but in the short time that I’ve been trying to cut out sugar, I’ve realized how hard it is to have quick and easy snacks available. String cheese, nuts and boiled eggs have started to get old and boring, so it’s nice to have a few exciting on-the-go recipes that can last an entire week!

My husband loves sausage balls, but the ones I normally make are full of carbs. So, as a special keto surprise, I’ve been working on creating the perfect keto Sausage Ball Recipe. Most of the ones I’ve tried have been extremely dry, like give me a gallon of water right now before I can take another bite dry. So, I started experimenting from scratch to see if I could create a recipe that was both moist and flavorful.

My first try, in my opinion, was a total thumbs down. Then, I remembered my delicious keto biscuit recipe and how amazing it tastes. I thought I might be able to tweak that recipe to make sausage balls that would knock my husband’s socks off. Since you can’t really roll the dough into actual balls because of the moisture content, I decided to call these Sausage Ball Puffs. In actuality, they are much easier to make because you don’t have to spend time rolling.

These cheesy sausage puffs are my favorite go-to low carb recipe. They are out-of-this-world delicious! I’m talking, little balls of heaven. They’re also pretty quick and easy which is a huge bonus in my book, and with the exception of the sausage, I usually have all of the ingredients on hand.

I’ve gotten several questions about substituting almond flour for coconut flour. We have tree nut allergies in our family, so I don’t personally cook with almond flour. Therefore, I haven’t tried using almond flour in any of my recipes. Generally, 1/4 cup coconut flour equals 1 cup almond flour.

Since you aren’t rolling these out like more traditional sausage balls, I recommend using a cookie scoop.  It is super fast and works perfectly for this recipe.  Plus cleanup is much easier than using your hands to roll them into balls.

  • 1 pound bulk Italian sausage
  • 3 cups biscuit/baking mix
  • 4 cups shredded cheddar cheese
  • 3/4 cup water
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  2. In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 400° for 12-15 minutes or until puffed and golden brown. Cool on wire racks.
  4. Editor's Note: Baked puffs may be frozen; reheat at 400° for 7-9 minutes or until heated through (they do not need to thawed first).