I already have a Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball. But it has a long list of low-carb baking ingredients. I decided I wanted to try making them with my new, convenient Einkorn Low-Carb Bake Mix (similar to Bisquick and Carbquick) and have come up with what I think is an even tastier, more moist Sausage-Cheese Ball. And it only rings in at 1.76 net carbs per ball. Not bad for the convenience of just reaching for 3 ingredients in lieu of a whole bunch of ingredients. These are not suitable until the grains rung of the carb re=introduction ladder of Phase 2 OWL. They are OK for Keto diets if you can fit them into your daily carb limits. They would be totally unacceptable for Primal-Paleo due to grain.
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12 oz. breakfast sausage (I used my homemade breakfast sausage recipe)
1 c. shredded cheddar cheese
2 c. my Einkorn Bake Mix (or other low-carb or gluten-free bake mix of your choice)
DIRECTIONS: Preheat oven to 350º. Mix the above ingredients in a medium bowl with your hands as you would a meatloaf mixture. When thoroughly blended, form into 30 1″ balls and place on non-stick baking sheet or one lined with parchment or silicone sheet for ease of clean-up. Bake for 15-20 minutes until lightly browned. Remove to paper towels to drain off any excess grease (mine had none actually). Serve warm and ENJOY!
NUTRITIONAL INFO: Makes 30 1″ balls, each contains:
7.81 g fat
2.4 g carbs, .64 g fiber, 1.76 g NET CARBS
4.82 g protein
81 mg sodium