Happy New Year, everyone!

I spent this holiday season perfecting a keto-fied version of a favorite family recipe: sausage balls. I can go months without craving them, but inevitably once the holiday season rolls around, I seem to want to stuff my face with those delicious little bastards. I’m going to blame my mom, because she used to make them all the time when I was growing up, and I can remember more than one year where we snacked on sausage balls when we were setting up and decorating the tree.

So I’m sorry I didn’t get this recipe to you in time to enjoy while erecting your own Christmas tree, but I think it’d make a damn good Superbowl snack for those of you who are into sports and stuff :)

Now, my first attempt at these used almond flour. I didn’t really like that batch. I thought they were too greasy and too fatty, and besides, almond flour is sort of pricey. So my next batch, and those thereafter, used CarbQuik instead. If you haven’t heard of Carbquik Baking Mix, 3 lb. box ” target=”_blank” rel=”noopener noreferrer”>CarbQuik, it’s some sort of miracle low carb Bisquick knock-off that’s actually really good. Probably their number one use is for a copycat Red Lobster Cheddar Bay Biscuit — they include the recipe on the box.

And damned if it isn’t a superb knock-off! You can also use it for pancakes and waffles, or in most places you’d use flour (I don’t like it for desserts – tastes too salty). CarbQuik is made of something called “carbalose” which, I don’t know, is probably like sawdust or something, but I don’t care because it’s delicious and doesn’t spike my blood sugar. You all know I don’t care about frankenfoods. If you try to avoid that stuff, this isn’t the recipe for you. But if you’re like me — a Torani syrup loving, Diet Coke swigging heathen — you’ll probably enjoy these!

Ingredients

2 cups CarbQuik baking mix

16 oz ground pork breakfast sausage (I prefer hot)

8 oz shredded cheddar cheese (I prefer sharp)

I tried a couple of variations. If your mix isn’t forming a dough very easily (my earlier attempts where I used more CarbQuik didn’t), you can feel free to add an egg, though it’s probably not necessary. If you want to make this extra cheesy, toss in a half cup of grated parmesan cheese.

Preparation

Preheat oven to 350.

Combine all ingredients. You can do this by hand, if you’d like. I throw everything in my KitchenAid and let it have at.

Once a dough is formed, roll by hand into 1-2″ balls. Place equidistant on a baking sheet. I like to live dangerously, so I put mine on a silpat on a flat baking sheet. These do let off a good amount of grease, so you may want to use a baking sheet with sides. Or glass Pyrex. Or whatever, it doesn’t matter, just throw these bitches in the oven.

Bake for 15 minutes or until golden brown.

Remove from oven and transfer onto paper towels to cool — you’ll want something to absorb the grease.

I like to eat mine with a spicy mustard :D

The dough stores well, if wrapped, in the refrigerator for a few days. I like to bake half a batch at a time and eat the rest later. I have no idea how long it will last in the fridge because we usually eat ours within a day or two.

Nutrition

I mean, these are balls of sausage and cheese, so they’re very calorie dense. Like I said, I usually split a batch in half, and then share what I bake with my husband. So I figured up this recipe as having 4 servings. You can, of course, take the base numbers and determine your own serving size and nutritional information.

Thanks to the CarbQuik, each serving only has a whopping 3g net carbs! Although, again, you do need to watch your consumption because that’s 643 calories, 53g of fat, and 34g of protein. A very solid keto-friendly meal!

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Print Pin Low Carb Sausage Balls Servings 4 Ingredients 2 cups CarbQuik baking mix

16 oz ground pork breakfast sausage I prefer mine hot

8 oz shredded cheese I prefer sharp Instructions Preheat oven to 350.

Suggestions for batter: If your mix isn’t forming a dough very easily (my earlier attempts where I used more CarbQuik didn’t), you can feel free to add an egg, though it’s probably not necessary. I f you want to make this extra cheesy, toss in a half cup of grated parmesan cheese.

Once a dough is formed, roll by hand into 1-2″ balls. Place equidistant on a baking sheet.

Bake for 15 minutes until golden brown

Once a dough is formed, roll by hand into 1-2″ balls. Place equidistant on a baking sheet.

Tip: The dough stores well, if wrapped, in the refrigerator for a few days. I like to bake half a batch at a time and eat the rest later.

(As a disclaimer, the product links are linked to my Amazon Affiliate account. I’ve never used this before but I’m going to give it a shot and see how well it works. In theory, I should get a small kickback if you purchase the product through that link. Product costs are not increased for you, just Amazon gives me a tiny percent of the profit for sending you their way. Maybe I’ll get rich and can retire from this life of crime.)

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