This keto sausage puffs recipe is a cheesy and savory snack idea, which uses Italian sausage and almond flour. It’s a straightforward recipe, ready in about 50 minutes.
Keto Sausage Puffs Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 lb. Italian sausage
- 1 cup shredded cheddar, divided
- 2 oz. cream cheese
- 2 Tbsp. grated Parmesan
- 1 large egg
- 1 cup almond flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
How To Make Keto Sausage Puffs
- Preheat the oven: Set your oven to 400°F and line a baking sheet with parchment paper.
- Cook the sausage: In a large skillet over medium-high heat, heat olive oil. Add sausage and cook, breaking it up with a spoon, until browned—about 7 minutes. Remove from heat.
- Melt the cheeses: In a microwave-safe bowl, melt together ¼ cup cheddar, cream cheese, and Parmesan.
- Mix the dough: Add cooked sausage, egg, almond flour, baking powder, and salt to the melted cheese mixture. Stir to combine. Then fold in the remaining ¾ cup cheddar.
- Form the puffs: Use a small cookie scoop to shape the mixture into 1-inch balls. Place on the prepared baking sheet.
- Bake the puffs: Bake for 20 to 22 minutes, or until golden and fully cooked through.
Recipe Tips
- Can I use pre-cooked sausage? Yes, but make sure it’s well crumbled and drained of excess fat before mixing.
- How to make them spicier: Choose spicy Italian sausage or add crushed red pepper flakes to the mix.
- Can I use a different cheese? Yes, try mozzarella or pepper jack for a flavor twist.
- How to keep them from falling apart: Make sure the mixture is well combined and not too greasy before baking.
- What size scoop works best? A 1-inch cookie scoop helps create even portions for consistent baking.
What To Serve With Keto Sausage Puffs
These sausage puffs are great on their own or as part of a low-carb spread. Pair them with:
- A creamy keto ranch dip
- Sliced cucumbers and bell peppers
- A simple green salad
- Deviled eggs
- Keto cauliflower bites
How To Store Keto Sausage Puffs
Refrigerate: Store in an airtight container for up to 4 days. Reheat in the oven or air fryer for best texture.
Freeze: Place cooled puffs in a freezer-safe bag and store for up to 2 months. Reheat straight from frozen at 375°F for 10–12 minutes.
Keto Sausage Puffs Nutrition Facts
- Calories: 87
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 137mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 4g
- Vitamin D: 0mcg
- Calcium: 43mg
- Iron: 0mg
- Potassium: 61mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these ahead of time?
Yes, form the balls and refrigerate them uncooked for up to 24 hours before baking.
Why are my sausage puffs greasy?
Drain the cooked sausage well and avoid using high-fat cheese blends.
Can I make these without almond flour?
You can try coconut flour, but reduce the quantity as it absorbs more moisture.
How do I reheat leftovers?
Reheat in an oven or air fryer at 350°F for 5–7 minutes for best results.
Keto Sausage Puffs Recipe
Description
This keto sausage puffs recipe is a cheesy and savory snack idea, which uses Italian sausage and almond flour. It’s a straightforward recipe, ready in about 50 minutes.
Ingredients
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a skillet, heat oil over medium-high. Add sausage and cook until golden, breaking it up with a spoon. Remove from heat.
- In a microwave-safe bowl, melt ¼ cup cheddar, cream cheese, and Parmesan together.
- Mix in cooked sausage, egg, almond flour, baking powder, and salt. Stir well. Fold in the remaining cheddar.
- Use a small scoop to form 1-inch balls and place them on the baking sheet.
- Bake for 20–22 minutes, until golden and cooked through.
Notes
- You can make these ahead and freeze them—just reheat in the oven straight from frozen.
Use spicy Italian sausage if you want an extra kick of heat.
Swap cheddar with pepper jack or mozzarella for a different flavor profile.
Make sure the sausage is fully drained before mixing to avoid a greasy texture.
A 1-inch cookie scoop helps portion the puffs evenly for consistent baking.
