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Buffalo Chicken Sausage Balls – Keto Recipe

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Keto sausage balls are the perfect appetizer for any time of the year. These low carb, gluten-free buffalo chicken sausage balls are sure to be a hit at your Game Day celebrations. Make a double batch because they will go fast!A plate of keto sausage balls with ranch dipping sauce in the center.

These keto sausage balls have a very special place at my Super Bowl celebrations every year. I originally created the recipe back in 2016 and took them to a friend’s party and they became an instant hit. Ever since then, my friends request that I bring my “balls” to any get together.

Yes, we do take it to lewd and childish places. Because that’s how middle aged men and women get their kicks, by acting like 12 year old boys. We have even hatched a plan for a local food truck called Carolyn’s Ballz. Because of course it has to end with a z.

All sorts of balls will be served at this imaginary food truck, from savory to sweet. They will all be keto-friendly, of course, and all perfect bite-sized round balls of deliciousness. I can envision some of my best ball-shaped treats, such as the cheddar jalapeño meatballs, the chicken piccata meatballs, and my famous keto peanut butter truffles. And perhaps my coconut rum balls and some keto-friendly snowballs too.

Round, bite-sized food is where it’s at, my friends. And these Buffalo Chicken Sausage Balls are the delicious appetizers that kicked off the trend.

A platter of buffalo chicken sausage balls on a white table

Revamping my keto sausage balls recipe

After several years, I decided it was time to update this recipe. Because I originally created these keto sausage balls with Buffalo flavored chicken sausage. The problem is that this particular brand and flavor of sausage isn’t available to everyone and I like my recipes to be accessible across the board.

So I decided to overhaul the whole thing and start from scratch, using regular chicken sausage, adding in the Buffalo sauce and other seasonings to get the right flavor and consistency.

I also decided to cut back on the flours and reduce the carb count while I was at it. And so you have it… new and improved Buffalo Chicken Sausage Balls.

Is Buffalo chicken keto?

There are so many things you have to forego on a keto diet, but thankfully buffalo chicken isn’t one of them. Just make sure your chicken isn’t breaded or dredged in something that contains gluten, grains,  or starches.

The original Buffalo wings were made with melted butter and Frank’s Hot Sauce, which contains only cayenne peppers, vinegar, water, salt, and garlic powder. This is a great zero carb option for Buffalo chicken recipes.

But now there are any number of Buffalo wing sauce brands out there, and many of them contain soybean or canola oil. While they are technically still keto-friendly, they aren’t your healthiest option.

Better choices include paleo-friendly sauces from brands such as Tessamae’s and The New Primal. You could also simply make your own by mixing melted butter and Frank’s Original Hot sauce at a one-to-one ratio.

Close up shot of keto buffalo chicken sausage balls.

How to make Keto Buffalo Sausage Balls

Sausage balls are quite similar to meatballs, although they start with already pre-seasoned sausage. They also tend to contain more dry filler than meatballs do, and usually have shredded Cheddar cheese mixed in as well. Meatballs often have eggs to bind them, whereas sausage balls

Bulk sausage: Bulk sausage refers to seasoned ground meat that isn’t in casings like link sausages. You can use link sausages too, as long as they are fresh and uncooked. You can simply slit the casings and remove the sausage. It isn’t always easy to find bulk chicken sausage, but it’s more mild in flavor than pork sausage so I recommend it.

If you simply can’t find chicken sausage, just use ground chicken. Once you add in the Buffalo flavoring, it will taste much the same.

The filler: No Bisquick here! Originally I used 2 full cups of almond flour for these keto sausage balls but this time I used a combination of almond and coconut flours. Coconut flour on its own tends to make things like this too dry, but the combination was perfect and it reduced the carb count.

The cheese: In the first iteration of this recipe, I used both cheddar and crumbled bleu cheese. This time I used only cheddar in the sausage balls themselves, reserving the bleu cheese for the dipping sauce. This makes them a little more friendly to kids and to those who simply don’t like that funny bleu cheese tang.

Ready to make some seriously good Keto Buffalo Chicken Sausage Balls?

5 keto sausage balls on a white plate with a cocktail fork.

More delicious Keto Buffalo Chicken recipes

Keto Buffalo Chicken Drumsticks

Keto Buffalo Chicken Soup

Buffalo Chicken Stuffed Avocados

Buffalo Chicken Zucchini Boats

Buffalo Chicken Cauliflower Mac and Cheese

Instant Pot Buffalo Chicken Wings

Close up shot of keto buffalo chicken sausage balls.
Print

Keto Buffalo Chicken Sausage Balls

These low carb, gluten-free Buffalo flavored sausage balls are perfect for any Game Day celebrations. Make a double batch because they will go fast!
Course Appetizer
Cuisine American
Keyword keto sausage balls, sausag balls
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 255kcal

Ingredients

Sausage Balls:

Bleu Cheese Ranch Dipping Sauce:

  • 1/3 cup mayonnaise
  • 1/3 cup unsweetened almond milk can substitute regular milk
  • 2 cloves garlic minced
  • 1 tsp dried dill
  • ½ tsp dried parsley
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup crumbled bleu cheese or more, if desired

Instructions

Sausage Balls:

  • Preheat the oven to 350F and line two large baking sheets with parchment paper or tin foil.
  • In a large bowl, combine the sausage, cheddar cheese, almond flour, coconut flour, Buffalo sauce, salt, pepper, and cayenne. Mix thoroughly until well combined.
  • Roll into 1-inch balls and place about an inch apart on prepared baking sheets. Bake 25 minutes, until golden brown. Serve warm with dipping sauce.

Dipping Sauce:

  • While the sausage balls are baking, combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.

Notes

Nutritional information without the dipping sauce:
Food energy: 202kcal
Total fat: 14.02g
Carbohydrate: 3.90g
Total dietary fiber: 1.67g
Protein: 14.54g

Nutrition

Serving: 4balls | Calories: 255kcal | Carbohydrates: 4.2g | Protein: 15.3g | Fat: 19.3g | Fiber: 1.7g

 

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Erin M. says

    These look amazing and a lot quicker to make than my normal game day chicken strips with pork rind coating. Going to give them a try this year.
    Voted for your recipe!

    Reply

    • Carolyn says

      Whole Foods raw milk bleu cheese crumbles. It does contain a little potato starch to keep it from clumping, but no wheat. But if people buy non-crumbled bleu cheese and crumble it themselves, it should certainly be gluten-free.

      Reply

  4. Jan says

    I was pleasantly surprised to find out my local Kroger store carries al fresco products. I’ll be getting some of this Buffalo Chicken Sausage to try these sausage balls. I may not be obsessed like your son, but I am a huge fan of buffalo sauce 🙂 These sound like a great thing to make for the Superbowl. Thanks.

    Reply

  5. Kate says

    Looks fantastic, Carolyn ! Who doesn’t loved Buffalo and Bleu cheese 🙂

    I voted for you, and saw that you’re “way” ahead in votes ! Yea !!

    Reply

  7. Barbara Schlatter says

    Carolyn, I need your recipe for Chia crackers ! I looked and searched ( the search bar box) does not work. and finally gave up .
    I hope that you will find a way to make a recipe search easier. A very good example is http://WWW.gourmetgirlcooks.com . One is able to access a recipe tout de suite.
    /ThanksCarolyn !

    Reply

  10. Paula says

    I kept checking the recipe for some sort of liquid to hold everything together, but lo and behold, it all stuck together just fine, especially after they cooled a little bit. My new favorite thing. Thank you Carolyn!

    Reply

  12. KalynsKitchen says

    Hi Carolyn,
    Just letting you know I featured these meatballs today in my weekly Low-Carb Recipe Love on Fridays post, which was all about low-carb meatballs today. (And I leave these comments partly so I can tell I’ve featured this recipe, in case I find it again!) Hope a lot of my readers will try the meatballs!

    Reply

    • Carolyn says

      Yes, I mentioned that in the blog post itself. If you want to use the original, you will want a 1:1 ratio of the sauce and melted butter.

      Reply

  29. Holly says

    I’m obsessed with everything buffalo! Thanks for the recipe! However, I recently found out that my body no longer tolerates dairy. My fingers swell up if I eat it. 🙁 So, I will attempt to make these without the cheese and hope they still hold up okay. Fingers crossed!

    Reply

  31. Nick says

    5 stars
    Made these yesterday and only got 32 balls, I guess the scoop I used was an inch and a half. Nobody complained about them being larger, LOL. They were light, satisfying and delicious. Thanks for the great recipe!

    Reply

  32. Sarah says

    4 stars
    I made these and everyone loved them. However, they were very soft and almost fell apart when I pick them up. The only thing I changed and the recipe is omitted the coconut flour and just added extra almond flour because I didn’t have any. Can I add an egg in to bind it together better? I prefer if they were a little more firm. But they were delicious.

    Reply