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.
I made these sausage biscuits they were amazing. Thank you. For sharing I will continue making them.
I’m making these for the second time. The first time, my sausage was too thick for my taste (not a huge sausage fan) but I also stuffed two with pepperoni, onion and mushroom with a little seasoned tomato sauce. That was yum! I’m hoping I like this a bit better with the thinner sausage patty. The fathead bread was great…I used it to make a calzone the other night too.
Well the dough sort of spread out, but whatever I did wrong certainly did not diminish the taste!! OMG! I could eat all of these at one time!! So delicious!! However, yes go ahead and let me know the answers to my questions in my previous post, please?
Thank you!!
Okay, I just put these in the oven. The dough was very sticky and did not want to hold together as I pulled/pushed it upon to the sausage ball. As I tried to form the dough around the ball, it kept wanting to stick to my fingers and not stay on the ball. Did I perhaps not mix the dough well enough? Should I have sprinkled a little almond flour onto my hands? Or added a touch of it to the dough mixture? What did I do wrong?
Thanks so much!
You could try mixing the dough more or put flour or water on your hands to stop the dough from sticking to you.
Sooo good!!! Best recipe!!
These turned out great, despite me only having fat free mozz in the fridge (I added an extra ounce of cream cheese). Thanks guys! I can’t wait fill these with broccoli and cheese, chicken cordon bleu, buffalo chicken, pulled pork bbq, pizza toppings… this list never ends!
I’m thinking Italian sausage and, yes, a little more mozzarella cheese to make calzones. Then dip them in maranara!
Have y’all tried freezing these? Do they reheat well?
We have not tried this, it may affect the texture. If you try it please let us know how it went 🙂
Has anyone tried freezing these and then reheating later?
I think it’s a joke adding the “shelf life”. How on earth do you think they would last for 5 days when once finished (and cooled a little bit), they would dissapear in minutes. 🙂
Great job guys, and thanks. You’re awsome!
Can you use other kinds of cheese? Like Kerry gold cheddar?
Sure! We haven’t tried it that way, but it sounds delicious. Comment back here and let us know how it turned out! 🙂
I tried this recipe last night and FELL IN LOVE with it!! The used Jimmy Dean Italian sausage and then added a little oregano to the fat head dough to give it an Italian flavor…
Im going to use bacon and cheese! looks amazing! can’t wait
Is the nutrition chart figures for 1 ball
I ask cause I know I could eat all 6 !!! ?
Hi Larry! Yes, this recipe makes 6 servings (or 6 balls). The nutrition information listed is per serving (or 1 ball).
Do you have to use mozzarella cheese? Can you use Mexican mix cheese instead?
Just wondering
Regina
Mix it up and use whatever cheese you like! 🙂
Do you think you could mix these up like you do with bisquick sausage balls? Instead of making the meat mixture and wrapping in the dough, mix all together? Can’t wait to get home today from work and try.
We haven’t done it way. Give it a try and let us know how it works out!
Made them this morning they are excellent. Matt was right just like your favorite breakfast sandwich. I added some bagel seasoning from Trader Joe’s, made for a nice twist.
Have you guys made these with coconut flour?
We have not, but you should definitely give it a try if you prefer coconut flour over almond flour. 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.
I was craving something bready and these looked so good. I didn’t have sausage but used hot dogs instead and made 4 bagel dogs using the dough part of the recipe and brushed with a little butter and topped with sesame seeds. Thanks for sharing such great recipes!
sarahkuesel@me.com My first attempt at making fat head dough didn’t go so well! It’s a little ugly, but it is still delicious! Thank you for all you do, you’re really helping me get started down this path!