As breakfast lovers, these Keto Sausage Balls hit the spot! We used a simple fathead dough and pre-seasoned sausage to create our new favorite breakfast recipe. They are quick to whip up for a big Sunday brunch and can be tailored to everyone’s cravings.
Our Favorite Ketogenic Breakfast Recipes!
We could eat breakfast for every meal of the day. We never tire of eggs and bacon, but most importantly, breakfast is so much more than those two foods! We’ve got an entire list of ketogenic breakfast recipes and here are some of our favorite:
Feel free to check out our breakfast recipes section on our food blog for more breakfast recipes. We know eggs can get boring, so we’ve got you covered.
The Best Keto Meats For Filling
Personally, I’m not a huge fan of breakfast sausage – that’s more of Matt’s arena. I would definitely go the ground beef route with these beauties and toss in some diced onion and tomato to make mini burgers! Some other great options could be Mexican shredded chicken, pulled pork or make it pizza style with cheese, pepperoni and pizza sauce! You really can’t go wrong with this recipe.
Keto Sausage Balls For Breakfast
These Keto Sausage Balls will change the way you breakfast. They are a great way to get the entire family involved in the cooking process. You cook the meat and the kids wrap up up the dough! They take less than 30 minutes to whip up and taste great any time of day. Make these keto sausage balls for meal prep this weekend and take them to work all week long.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Sausage Balls”
Keto Sausage Balls
Ingredients:
Fathead Dough
- 1.5 cups mozzarella cheese
- 1 oz cream cheese
- 3/4 cup almond flour
- 1 large egg
Sausage
- 12 oz ground breakfast sausage (pre-seasoned)
Instructions:
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Sausage Balls
- Preheat a medium skillet to medium high heat.
- Divide the sausage into 6 and roll into balls. Add to the hot skillet and cook through. Set aside on a plate to cool.
Fathead Dough
- Add the mozzarella cheese and cream cheese to a microwave safe mixing bowl and microwave on high for 30 seconds. Combine using a fork until evenly mixed.
- Add the almond flour and egg and combine as thoroughly as possible. If it does not combine well microwave for another 20 seconds.
- Switch to a spatula if necessary and combine. Pour the dough onto a piece of parchment paper. If it is not evenly combined use your hands to incorporate everything.
- Portion the dough out into 6 even balls.
- Flatten out each ball using your hands or roll it out with another piece of parchment on top (so there is no sticking) and place the cooked sausage in the center. Pull up the side and place the sausage ball, seam side down, on a lined baking sheet.
- Repeat until all 6 sausage balls are complete and on the baking sheet.
- Bake for 10-15 minutes, until browned on top.
- Best stored in a air tight sealed container in the fridge up to 5 days.
Notes
Serving Size: 1 Sausage Ball
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
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Made these last night as a trial run experiment…..Needless to say they didn’t last long!! #experimentfailure POSITIVE RESULTS!! Thank you for the recipe!!!
I’m making the fathead dough with mozzarella, garlic powder, and Italian seasoning in the middle!
Making these right now; I do wish the fathead dough was less sticky – it’s a royal mess, and it seems no matter how much I go back and forth, adding in more almond flour, it’s almost impossible to work with. I’ll let you know how they turn out.
Mine was sticky too…I used a little flour to help roll out. Or you can use Casava flour or tapioca flour. I also broke out the dough ion 5-6 pieces instead of rolling out all of it. This made it easier to control the sticky dough.
I will certainly be trying this! I plan to add cheese! Yum!
These are awesome! I added cheese and they were great!
OMG — this is SO funny. I followed your recipe perfectly, and got a dough that was too wet to work with. Then I watched your video again…..and THAT solved the puzzle.
Your recipe says to use 1.5 cups of moz. cheese. But your video shows you with a cup and a half of shreadded moz…..THAT is two different things. 1 Cup of SHREDDED moz equals FOUR ounces. So, I should have used 6 oz of moz (I used 12 because the recipe said 1.5 cups….!!!)
SO — just a suggestion that you may want to add the word SHREDDED to your recipe. That will prevent others from my disaster! Actually– I essentially just doubled the other ingredients and salvaged the dough…..but lessons learned!
LOVE your videos and your site…..good luck to you both.
Jo
That’s something I’d do! Haha
I have not tried this recipe but reading your comment about the measurement of 1.5 cups vs cup and a half. You baffle me.
Just made these and they are amazing! So easy and it really does taste like a biscuit with sausage!
Just stopped by the store to get the ingredients. They were out of almond flour so I got Red Mill Paleo flour since it’s main component is almond flour but also has coconut, and tapioca? Anyway… I’m doing some sausage, some shredded fajita chicken (leftovers), and maybe some pizza ones. They will be lunch for the week! *crossed fingers*
Matt: why did you reduce from 2 oz of cream cheese to 1 oz?
Can coconut flour be used instead of Almond flour due to severe nut allergies?
What other flours can be used?
Thank you!
Coconut flour and almond flour can not be substituted one-for-one. Coconut flour is much more absorbent than almond flour, so typically between 3-4 parts almond flour for every one part coconut flour will work!
Thank you! I also am severely allergic to almonds, so your conversion info makes it possible for me to try these….I WANT to try these!
Awesome! I’m so happy to help!! Good luck and enjoy! 🙂
Hey! Making this recipe right now. I accidentally used low-moisture/part skim mozzarella cheese and my dough didn’t have the same consistency as yours…do you think that was the issue? I also doubled the recipe.
Hi Constance! I think that could definitely be the case. Give it another try with full fat mozzarella cheese and see what happens. Good luck!
OMG! I made the fathead dough and stuffed it with leftover lamb from an Indian dish!
Homerun!!! My husband can’t stop eating them! Fortunately for me, one filled me completely.
Thank you for this recipe!
Awesome! Most ethnicities have a stuffed bread-type dish. We grew up eating ‘krautburgers’ – a yeast dough filled with a mixture of cooked ground beef and cabbage, wrapped in a dough pocket & baked. I’ve been low carb most of my life & thought I’d never eat anything close again. Perfect idea! Thanks for your creativity and sharing! 🙂
That sounds so good!
Ooh, possibilities are endless. Fathead Buffalo chicken wraps dipped in ranch, Fathead meatballs and mozzarella with marinara dipping sauce, etc.
rachelgraceking@gmail.com THEY ARE IN THE OVEN RIGHT NOW!
YES, I AM YELLING !!!!!!!!
hahahahahahahahaha love that enthusiasm!!!!
This made me laugh.
Great idea! I am going to try using the dough in a modified mexican bierock recipe.
PERFECT , Thank you guys. You make dieting too FUN & TASTY ! Keep up the good work and God bless you both ?
I can’t wait to try these
Cannot wait to bake up the little babies. I’m going to do ground beef, kale, cheese…my mouth is watering!