Keto Sausage Balls
1.2g
Net Carbs
7.3g
Protein
8.4g
Fat
1.4g
Fiber
112
Calories
Cooking tip: This is a very forgiving recipe, so you don’t have to worry about overworking the sausage. Just make sure all the components are evenly mixed, and that the dough isn’t too dry. If it feels dry, add almond milk 1 tablespoon at a time until the dough is just sticky enough to cling to your fingers. We like these in golf ball size where, when cooked, each one is about 4 bites. You could make these smaller, with a shorter baking time, and serve on toothpicks for a smaller, 2 bite appetizer.
Ingredients:
- 8 ounces raw italian pork sausage, mild 365 Everyday Value
- 1/2 cup coconut flour, finely ground, organic King Arthur Flour
- 8 ounces sharp cheddar cheese FNDDS
- 2 teaspoons freeze dried chives USDA
- 2 teaspoons baking soda USDA
- 1/4 cup almond milk, unsweetened FNDDS
- 1 lrg raw egg USDA
Directions:
- Heat oven to 350°F.
- In a large bowl, use clean hands to mix shredded cheese and all additional ingredients together until evenly mixed and a sticky dough forms.
- Divide into 15 golf ball sized balls (about 1.4-ounces or a rounded 1/8 cup dough for each) and place on a baking sheet. Bake 15-20 minutes, until cheese is melted and bubbly, exterior is starting to brown, and internal temperature reaches 160°F.
- Allow to cool slightly before placing on a serving dish. One sausage ball as described is one serving.
