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.
Ended up with sticky goo.
One of your best recipes yet! We loved these! I’m really enjoying your cookbook as well. For those saying the dough is too sticky to work with, just wet your hands a little. Makes it much easier! Thank you Matt and Megha!
Thanks so much! We’re a little late to the party, but we’re feeling better with the Keto life. These are wonderful! Love watching you two on YouTube. Go Blue!
I followed the directs exactly. These are great! And as many others noted, endless possibilities. Thank you!
Can we use coconut flour for this one? If so, what will the portion be?
No, I wouldn’t use coconut flour. I don’t think the dough would turn out right.
Great recipe! Taste as good as high carb biscuit and sausage.
Love these sausage biscuits.i use them for biscuits with white gravy.
Down 110lbs in 2 yrs with keto.
Love these..we use these for biscuits and white sausage gravy.
Great ideas..
Down 110lbs with keto in 2 yrs time.
I didn’t understand the last step about storing in the fridge…were there supposed to be some left over!?! O-O
Haha, that is up to you I guess 🙂
Finally tried these today and they turned out delicious! Thanks for the recipe!
Are there any alternatives to using cheese in the bread? I can’t eat any cheese but these look delicious!
Unfortunately mozzarella has to be used in the dough in order to get the right consistency.
Thank you guys for this. I made it tonight and it turned out just perfect. Nice and crunchy and juicy. Even my son loved then.
One thing I wanted to know was. Can the almond flour be subbed? I have a friend who’s allergic to almonds but can eat other nuts.
Many people have tried fathead dough with coconut flour but it just doesn’t work out as well. You can try it but with coconut flour you need to use 3-4x less and it will probably taste a tiny bit coconutty.
I added sautéed jalapeño to mine and also brushed melted butter and garlic salt in the top before I baked! Yumm! I have made these so many times!
The dough was so easy to make. I used fresh mozzarella. I don’t like using pre-shredded cheese. I changed to filling and they were GREAT!
Thanks Matt and Megha for another amazing recipe!
God Bless you both, My husband tried several recipes for bread and I didn’t care for any of them, but this is the best so far and even better with the sauage in it. I love these and I could eat them everyday. Thank you again for all you do!!!
How long would I typically reheat these for in the microwave? I want to say a minute sort of like a hot pocket but I’m not sure.
I’m exercising great restraint in not eating ALL of these!
queen69@comcast.net
I’m using this recipe with all beef hotdogs! Like a corn dog minus the stick. Lol
These are wonderful!! Yesterday I made them as described and also with bacon/egg/cheese – next weekend I’ll make them with some philly cheese steak meat! They’re gonna be AAAHHHMAZING!
Thanks for all the great ideas!!
I made these over the weekend with a 2 modifications. First of all I had some defrosted chicken thighs so I ground them up real quick and stir fried them in bacon grease with some salt and pepper for the filling. Second of all I used fresh mozzarella, which apparently has high moisture content and hence I needed almost 3 times the almond flour but then it got a little dry, no worries my guests just cracked them open and inserted artichoke dip to give it moisture and my wife asked for me to make a bigger batch and store them in the freezer for her as a quick grab and go!
thank you guys, can’t wait to personally meet you someday!
What is the best way to reheat these?