When Keto Dreams Taste Like Home (And a Little Bit of New Orleans Magic)
Hey y’all! Chef Hannah here, waving at you from my bustling kitchen at Martine’s in the French Quarter. You know what I love even more than a perfectly seasoned roux? Seeing folks light up when they realize eating low-carb doesn’t mean sacrificing BIG flavor or that cozy, soul-warming satisfaction. That’s why I’m practically buzzing to share these Keto Cream Cheese Sausage Balls with you today!
Picture this: golden-brown bites with a seriously addictive crunch giving way to a center that’s melty, cheesy, and packed with savory sausage goodness. They’re like little clouds of happiness your taste buds won’t believe are keto! Growing up surrounded by the bold, unapologetic flavors of Cajun and Creole cooking taught me one thing: food should make you feel alive. And let me tell you, these sausage balls? They’ve got soul. They’re the answer to your breakfast scramble rut, your “need a snack NOW” moment, or your “what can I bring to the party that’ll disappear faster than beignets at sunrise?” dilemma. Best part? Only 4 main ingredients and about 35 minutes stand between you and pure, cheesy bliss. Let’s get rolling, cher!
Moon Cheese, Mardi Gras, and Mama’s Raised Eyebrow
This recipe? It brings back a flood of memories, mostly involving my sassy Mama and my first attempt to “healthify” a family favorite. See, back home, sausage balls (or our spicier cousin, boudin balls) were party staples – think Mardi Gras gatherings where platters vanished faster than you could say “laissez les bon temps rouler!” Mama’s version? Pure, carb-loaded perfection with biscuit mix. Flash forward to me opening Martine’s, determined to honor tradition while making room for everyone at the table. When a regular customer – bless her heart, doing keto for her health – wistfully mentioned missing those old-school sausage balls, I took it as my mission. Cue the kitchen experiments! The first batch? Let’s just say the texture resembled hockey pucks, and Mama’s eyebrow nearly hit her hairline when she tasted it. “Hannah, cher,” she sighed, “where’s the joy?” Back to the drawing board! That “aha!” moment came when I spotted Moon Cheese – those crazy crunchy little puffs – in my pantry. Grinding them up created that *essential* crunch and binder without the carbs, and blending them with cream cheese? Oh, honey, that brought back the melt-in-your-mouth magic Mama approved of. Now, these little guys fly off the tray at Martine’s keto brunches, and Mama? She just winks and asks for seconds.
Print
Keto Cream Cheese Sausage Balls
- Total Time: 35 minutes
- Yield: 24 sausage balls 1x
Description
These sausage balls are a keto twist on the classic, with a satisfying crunch from Moon Cheese and a creamy, melty center. They’re perfect for breakfast, snacking, or serving at parties—and so good, no one will believe they’re low-carb.
Ingredients
1 lb ground sausage (hot or mild)
2 bags Cheddar Moon Cheese, ground into crumbs (about 2 cups)
1 cup shredded cheddar cheese
8 oz cream cheese, softened
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, mix sausage, cream cheese, shredded cheddar, and Moon Cheese crumbs until well combined.
Roll mixture into 1½-inch balls and place on the prepared baking sheet.
Bake for 20–25 minutes, until browned and cooked through.
Let cool slightly before serving—or enjoy hot!
Notes
Boldly cheesy and keto-friendly, these sausage balls are perfect for sharing—or keeping all to yourself.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 140 per serving
- Sugar: 0g per serving
- Fat: 11g per serving
- Carbohydrates: 1g per serving
- Fiber: 1g per serving
- Protein: 9g per serving
Gather Your Flavor Crew: Simple Stars, Big Impact
Just 4 powerhouse ingredients create these keto wonders! Here’s the lowdown:
- 1 lb ground sausage (hot or mild): This is your flavor anchor! I love a good spicy Andouille for a NOLA kick, but use what you love. Chef’s Insight: Fat content matters! Go for 70-80% lean for juicy balls. No sausage? Ground pork or chicken seasoned with salt, pepper, garlic powder, and a pinch of cayenne works!
- 2 bags Cheddar Moon Cheese, ground into crumbs (about 2 cups): This is the keto game-changer! It provides that essential CRUNCH and acts as our low-carb binder. Chef’s Hack: Pulse in a food processor or crush in a zip-top bag with a rolling pin until fine. Sub Alert: In a pinch? Use 2 cups of finely crushed pork rind panko (look for unflavored or cheddar).
- 1 cup shredded cheddar cheese: Sharp cheddar brings the bold cheesy punch! Pro Tip: Shred it yourself! Pre-shredded cheese has anti-caking agents that can make the texture slightly grittier.
- 8 oz cream cheese, softened: The secret weapon for meltiness! It adds richness, binds everything, and keeps the balls incredibly moist. Must-Do: SOFTEN IT! Microwave in 10-sec bursts or leave it out for an hour. Cold cream cheese = lumpy struggle.
*Bonus Flavor Boosters (Optional but YUM):
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of cayenne pepper (if using mild sausage)
- 1 tbsp chopped fresh parsley or chives
Let’s Make Some Magic: Rolling & Baking Bliss
Get ready for the easiest keto win of your life! Here’s how we turn these simple bits into golden perfection:
- Preheat & Prep: “Crank that oven to 375°F (190°C), darling! Line a sturdy baking sheet with parchment paper. Why parchment? It prevents sticking *and* makes cleanup a breeze – no scrubbing baked-on cheese! Trust me, your future self will thank you.”
- The Big Mix: “In a large bowl, plop in your softened cream cheese. Add the ground sausage, shredded cheddar, and those glorious Moon Cheese crumbs. Now, channel your inner New Orleans spirit and get mixing! Chef’s Secret: Use your impeccably clean hands! It’s the absolute best way to evenly combine everything without overworking it. Squish and fold until it’s uniformly mixed – no streaks of cream cheese left. Watch Out: Don’t over-mix once combined, or the sausage fat can start to melt, making things greasy.”
- Roll Call: “Time to form your flavor bombs! Scoop out about 1 ½ tablespoons of the mixture. Roll it firmly but gently between your palms into a smooth ball, about 1 ½ inches wide. Pro Tip: If the mix feels sticky, dampen your hands slightly with cold water. Space them about an inch apart on your parchment-lined sheet. They don’t spread much, but they need breathing room for even browning!”
- Bake to Golden Glory: “Slide that sheet into your preheated oven. Bake for 20-25 minutes. What are we looking for? Beautiful golden-brown exteriors and sausage cooked through (no pink inside!). Chef’s Hack: Give the pan a gentle shake around the 18-minute mark. If they jiggle slightly but look browned, they’re likely done. An instant-read thermometer should read 160°F (71°C) in the center of a ball.”
- The Crucial Rest: “Patience, cher! Pull them out and let them cool on the baking sheet for at least 5-10 minutes. Why? They firm up beautifully during this rest, making them easier to handle, and that molten cheese center won’t burn your tongue! (Though I won’t judge if you sneak one piping hot… I totally do!).”
Sharing the Keto Love: Serving Up Happiness
Presentation is part of the joy! Pile these golden beauties high on a rustic wooden board or a vibrant, colorful platter. Stick a few cocktail picks nearby for easy grabbing. For dipping? Oh yes! Offer a bowl of tangy sugar-free marinara, a creamy garlic-herb aioli (just mayo + minced garlic + herbs!), or my personal fave – a spicy remoulade (mayo, a splash of hot sauce, lemon juice, paprika, and chopped pickles). They’re perfect warm right out of the oven, but honestly? They’re dangerously delicious at room temp too, making them IDEAL for parties, picnics, or your Netflix marathon snack stash.
Make ‘Em Your Own: Flavor Twists & Swaps
Don’t be afraid to play with your food! Here are some fun spins:
- Spicy Cajun Kick: Use hot Andouille sausage and add 1 tsp Cajun seasoning + 1/4 tsp cayenne to the mix. Top with a sprinkle of chopped green onion.
- Pizza Party: Swap cheddar for mozzarella, add 1/4 cup chopped pepperoni and 1 tsp Italian seasoning. Serve with warmed sugar-free marinara.
- Jalapeño Popper Style: Mix in 1/4 cup finely diced pickled jalapeños and swap the cheddar for Pepper Jack cheese. Add a sprinkle of cooked, crumbled bacon on top before baking!
- Dairy-Free Option: Use a dairy-free cream cheese alternative and dairy-free cheddar shreds. Swap Moon Cheese for 2 cups finely crushed plain pork rind panko.
- Breakfast Boost: Add 1/4 cup crumbled cooked breakfast sausage (different flavor!) or a sprinkle of everything bagel seasoning into the mix before rolling.
From My Kitchen to Yours: A Few Extra Pinches of Wisdom
These little guys have become a STAPLE in my catering menu and at home! Funny story: We once had a huge catering order for a fancy garden party. My newest line cook, bless his heart, was rolling the balls SO large and dense (think golf balls!), convinced bigger was better. We popped the first tray in… and 10 minutes later? They were still raw inside but threatening to burn on the outside! Cue the kitchen scramble to flatten them slightly and adjust the bake time. Lesson learned? Stick to the 1 ½-inch size, friends! Consistency is key for even cooking. Over time, I’ve found letting the mixed dough chill for 15 minutes *before* rolling makes it even easier to handle, especially on warm NOLA days. And the biggest evolution? Realizing these freeze like DREAMS. Now I always make a double batch – one for now, one for future Hannah (who is always grateful).
Keto Sausage Ball SOS: Your Questions Answered
Let’s tackle those common kitchen hiccups:
- Q: My sausage balls turned out dry! What happened?
A: Oh no! Three likely culprits: 1) Sausage was too lean – aim for 70-80% fat. 2) Overbaking – Ovens vary! Check early and use that thermometer (160°F internal). 3) Over-mixing – Squishing the mix too much squeezes out the fat. Mix just until combined! - Q: Can I make these ahead of time?
A: Absolutely! You have options: 1) Prep & Freeze Raw: Roll the balls, place them on a parchment-lined sheet, freeze solid (1-2 hours), then transfer to a freezer bag. Bake straight from frozen, adding 5-8 minutes to the cook time. 2) Prep & Refrigerate Raw: Cover the rolled balls tightly and refrigerate for up to 24 hours before baking. 3) Cook & Reheat: Bake as directed, cool completely, then store in an airtight container in the fridge for 3-4 days. Reheat in a 350°F oven for 10-15 mins until warmed through. They also reheat well in the air fryer! - Q: I can’t find Moon Cheese! What’s the BEST substitute?
A: Don’t panic! Finely crushed plain pork rind panko is your best bet for that crucial crunch and low-carb binder. Aim for 2 cups. Almond flour *can* work in a pinch (use 1 1/2 cups), but the texture will be softer and less crunchy, and the flavor is different. You might need a touch more cream cheese if using almond flour as it absorbs moisture. - Q: Can I use pre-cooked sausage?
A: I don’t recommend it. Raw sausage releases fat and moisture as it cooks, which is essential for keeping the balls juicy and flavorful inside. Pre-cooked sausage will likely result in drier, denser balls. Stick with raw ground sausage for the best texture!
Nourishing Your Keto Journey (Deliciously!)
Nutrition (Per Ball – Recipe Makes ~24):
Calories: 140 | Total Fat: 11g | Saturated Fat: 5g | Trans Fat: 0g |
Cholesterol: 35mg | Sodium: 280mg | Total Carbohydrates: 1g |
Dietary Fiber: <1g | Sugars: 0g | Sugar Alcohols: 0g | Net Carbs: 1g | Protein: 9g
Final Thoughts: When Flavor, Comfort & Keto All Come to the Party
Cher, if ever a bite could prove that eating keto doesn’t mean giving up joy—this is it. These Cream Cheese Sausage Balls bring the kind of soul-warming, finger-licking, pass-me-another energy that turns a basic brunch into a celebration. They’re nostalgic without being outdated, low-carb without tasting like it, and honestly? They just hit the spot.
Whether you’re meal-preppin’ for the week, hosting Sunday brunch with flair, or just need a quick nibble between Zoom calls, these golden beauties bring the kind of flavor that makes you close your eyes and smile. From my NOLA kitchen to yours, I hope they fill your home with the same sass, warmth, and “mmm!”s that echo through Martine’s every time we pull a tray fresh from the oven.
Now go ahead—freeze a batch, share a plate, or sneak one for yourself while no one’s lookin’. I won’t tell. 😉
With spice, soul, and a whole lotta cheese,
Hannah Whitecare
Martine’s Creole Cuisine
“Where low-carb still tastes like love.”
Note: Nutritional info is estimated and can vary based on specific brands of sausage and cheese used, as well as exact size of balls.
