Keto Sausage Balls
Published August 20, 2022 ā¢ Updated March 7, 2026
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These keto sausage balls use pork panko instead of almond flour for a lighter texture and bigger flavor. I batch cook 48 at a time and freeze them for grab-and-go breakfasts all week.
I started making these low carb sausage balls as a weekend appetizer, but they became a weekday breakfast staple so fast. They pair with eggs, they reheat in minutes, and my kids grab them straight from the fridge cold (which I pretend to disapprove of). If you like my breakfast quesadillas or mini frittatas, these belong in the same rotation.
The reason I use pork panko instead of almond flour is texture. I tested both side by side, and the almond flour version came out dense, almost cakey. Pork panko keeps them light with a slight crunch on the outside while staying juicy in the center. At only 0.4g net carbs per ball, the macros are better too.
Cream cheese is what holds everything together. I soften it fully before mixing (leave it on the counter for at least 30 minutes) because cold cream cheese creates pockets that don’t bind the sausage evenly. Once it’s soft, everything comes together in one bowl with an electric mixer in about two minutes.
The flavor here comes from layering garlic powder, onion powder, cayenne, and sliced green onions into the sausage mixture. I’ve had readers ask if green onions are optional. Technically yes, but I’d keep them. They add a fresh bite that balances the richness of the cheese and sausage. If you want even more heat, swap regular sausage for chorizo. I did this once for a Super Bowl spread and people were pulling them off the tray before I could set down the garlic parmesan wings.
For appetizers, I serve these with a few dipping sauces (ranch, BBQ, sriracha mayo) and let people pick. For breakfast meal prep, I bake a full double batch on Sunday, cool them completely on a wire rack, and store in the fridge. They reheat in the microwave in 30-40 seconds or in the air fryer at 350 for 3-4 minutes. I eat four as a serving alongside a meal prep breakfast bowl and I’m full until lunch.
A note on salt: I originally had 1/2 teaspoon in this recipe and multiple readers told me it was too salty. I cut it to 1/4 teaspoon and that fixed it. But sausage brands vary a lot in sodium, so taste your raw sausage before adding any extra salt. If yours is already well-seasoned, you can drop the added salt entirely.
How to make keto sausage balls
- Add ground sausage, softened cream cheese, shredded cheddar, pork panko, baking powder, and seasonings to a large bowl. Mix with an electric mixer until everything is evenly combined.
- Use a cookie scoop to portion into 1-inch balls. Place them about 1/2 inch apart on a foil-lined baking sheet.
- Bake at 400 degrees for 12-15 minutes until cooked through. Or air fry at 400 degrees for 10-12 minutes.
PRO TIP: I use a #40 cookie scoop for uniform 1-inch balls. Even sizing means they all finish cooking at the same time, so nothing is overdone or underdone.
Key ingredients & swaps
- Ground sausage – I use regular Jimmy Dean breakfast sausage, but ground turkey or chicken works if you prefer leaner meat. The flavor shifts a little without pork fat, so I’d add an extra tablespoon of cream cheese to keep them moist.
- Cream cheese – This is the binder. It replaces the Bisquick in traditional versions and adds creaminess without carbs. Make sure it’s fully softened before mixing.
- Shredded cheddar cheese – Sharp cheddar gives the best flavor. I’ve also made these with pepper jack for extra kick and colby jack for something milder. Shred your own off a block if you can (pre-shredded has anti-caking starch).
- Pork panko – Grind pork rinds in a food processor until they reach a breadcrumb consistency. This is what makes them lighter than almond flour versions. If you need a nut-free option, this is already it. If you prefer almond flour, use 1 cup. For coconut flour, use 1/3 cup.
- Seasonings – Garlic powder, onion powder, cayenne, and green onions. I keep the cayenne at 1/4 teaspoon for mild heat, but you can go up to 1/2 teaspoon. For Italian-style, swap the cayenne for 1 teaspoon Italian seasoning.
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Ingredients
1 pound ground sausage -
3 oz cream cheese, softened
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1 cup shredded cheddar cheese
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1 cup pork panko
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1 teaspoon baking powder
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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3 green onions, chopped
Step by Step Instructions
Step by Step Instructions
Mix ingredients
To a large bowl, add ground sausage, softened cream cheese, shredded cheese, pork panko, baking powder, garlic powder, onion powder, salt, cayenne pepper and sliced green onions. Mix with an electric mixer until combined.
Scoop and bake
Using a cookie scoop or your hands, scoop or roll into 1 inch sized balls and place about Ā½ inch apart on a foil lined baking tray. Bake in a 400 degree oven for 12-15 minutes or until sausage is cooked through.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How many net carbs per ball?
Each one has 0.4g net carbs. I eat four as a serving, so that's under 2g net carbs for a solid, filling portion. The pork panko is what keeps them this low, since it's essentially zero carb compared to almond flour.
How do you get them to stick together without Bisquick?
I rely on cream cheese as my binder. The key is making sure it's fully softened before mixing. If I pull it straight from the fridge, the mixture ends up crumbly and I get pockets that don't hold. When my cream cheese is room temperature, the balls hold their shape perfectly. If the mixture still seems dry, I add water one teaspoon at a time until it's tacky enough to roll.
Can I use ground turkey or chicken instead of pork sausage?
I've made these with ground turkey and they turn out great, just a little leaner. I add an extra tablespoon of cream cheese to compensate for the lower fat content. The flavor is milder without pork, so I bump up the garlic powder slightly. Ground chicken works the same way.
Can I prep these the night before and bake fresh in the morning?
This is actually my preferred method when I want them fresh. I shape the raw balls, set them on a parchment-lined sheet pan, cover with plastic wrap, and refrigerate overnight. In the morning they go straight into a 400-degree oven. No extra cook time needed. They come out just as good as same-day.
What's the best way to reheat these from frozen?
My air fryer is the winner here. I reheat frozen cooked ones at 350 degrees for 3-4 minutes and they taste almost freshly baked. The oven works too (350 for 10-12 minutes) but the air fryer brings back that crispiness on the outside. Microwave is fine in a pinch but they lose the texture.
Why did mine turn out too salty?
I had this feedback from multiple readers on the original recipe, so I cut the added salt from 1/2 teaspoon to 1/4 teaspoon. That solved it for most people. But sausage brands vary a lot in sodium content, so I always taste a small pinch of the raw sausage first. If it's already well-seasoned, I skip the added salt entirely.
Why did mine turn out dry or greasy?
If they're dry, the most common cause is overbaking. I pull mine at 12-13 minutes and check the center with a meat thermometer (I'm looking for 160 degrees). They continue cooking on the hot pan for another minute after you remove them. If they're sitting in grease, try baking on a wire rack set over the sheet pan. I started doing this and it made a noticeable difference. The grease drips down instead of pooling around the bottom.
What internal temperature should I cook these to?
I pull mine when a meat thermometer reads 160 degrees in the center. That's the USDA target for ground pork. They carry over for another minute or two on the hot pan, so don't wait for them to feel completely firm before pulling. When I'm checking a big batch, I test one from the center of the tray since edges cook faster.
Making these for my sister's baby shower next weekend, about 40 people, so I need a massive batch. Planning to triple the recipe for plenty of leftovers. Main question is the pork panko: does it scale proportionally, or does the ratio to the sausage need to change when you go that big? I've never used it before and have no idea how it behaves at scale. Also baking several trays at once. Do I need to add time, or just rotate halfway through? First time making these and really want them to come out right.
Made these at least six times now, and the batch I did last weekend I finally got right: swapped the regular sausage for hot Italian and bumped the cayenne to a full teaspoon. The heat actually balances the cream cheese in a way the original doesn't quite get there for me. Still four stars because the base recipe is solid and the pork panko texture is genuinely better than anything I've tried with almond flour, but the hot sausage version is the one I'm keeping in the freezer rotation.
Hot Italian makes sense here. I've nudged the cayenne before but never to a full teaspoon. That's going on my next batch.
Made 48 for the week and my daughter cleared the cooling rack before I could bag any, so I guess I'm making 96 next time.
Ha, same thing happens here. 96 is the only batch that actually makes it into the freezer bags.
Brought these to a Super Bowl party and the guy who always brings the Bisquick version kept eyeing the empty plate. Didn't say a word to him about keto. The pork panko makes them noticeably lighter than the ones I grew up eating.
The Bisquick guy watching that plate is the real win. Pork panko keeps them from going heavy, which is why I switched from almond flour for this one.
Batch prepped 48 of these Sunday. The pork panko keeps them way less dense than almond flour versions.
Nice! I do the same thing on Sundays. They reheat so well in the air fryer (3 minutes at 350Ā°F gets them crispy again).
The recipe was easy to follow. But I agree with the other reviewers....they are SALTY. Also, I had to remove them from the oven and place them on a rack because they were just sitting in grease. Any suggestions as to how to cut down on the salt?
Thanks for your input. I have updated to recipe to only use 1/4 teaspoon based on others suggestions.
Tried these several times as written and loved it each time. My husband however, wanted less garlic powder so for the double batch Iām making I only put in 1/2 teaspoon. Thank you! š
Garlic is where I get the most 'too much' notes on this one. Half a teaspoon for the double batch sounds right.
Pretty tasty except they were too salty, and I'm a bit of a salt-a-holic so it's rare for me to say that. Who knows, it could have been because the brand of sausage I used was saltier. Unfortunately, I didn't have any green onions on hand but the flavor was still good without them. Next time I'll try it with the onions and 1/4 tsp of salt.
Delicious, but I thought very salty!
These are the best sausage balls! Follow the directions as written and you can not go wrong.
Yep. Softened cream cheese is the one thing that trips people up. Cold cream cheese and they fall apart.