Breakfast,  Keto

Sausage and Cheese Puffs

I have been really trying to transition to Keto and so far have been successful – gotta stay with it long term.  But one of the things I have struggled with is breakfast.  I never ever have time to cook in the morning during the week.  I need something to grab and go.  Now you may ask what I did before Keto – well I would stop at McDonald’s and buy a sausage burrito for $1.  Easy peasy.  I wish I could just buy a small container of the burrito filling – that is probably keto friendly.

In the meantime I need a plan.  That plan started today with these Sausage Puffs that are keto friendly.  Now there are tons of different recipes out there for sausage puffs or sausage bites or whatever other name they may be under.  But I found this one at Maebells and WOW – totally love it.  It is easy to make, with ingredients I pretty much constantly have on hand while on keto, and it is fun for the kids to get involved and assisting.

This is definitely a recipe that is kid friendly.  Our kids eat them as fast as I can get them out of the oven.  I would much rather have them eating these than a batch of Oreos or something.  So it is worth making a huge batch.

Now I made a double batch – which I highly recommend because they are that delicious and if you want some for longer than that first day – you will need more.  I think next time I may actually make a quadruple batch and see how well they freeze.

So for the single batch:

  • 1 pound of ground sausage (browned and drained)
  • 4 ounces of cream cheese (softened)
  • 3 eggs beaten
  • 1 cup shredded cheddar (I use mild)
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder

Preheat oven to 350 degrees

Once your sausage is browned and drained, let it cool.  It cannot be hot to make this recipe – I let it cool about ten minutes.

In a large mixing bowl mix your browned sausage with your softened cream cheese.  Then mix in your eggs, cheddar cheese, baking soda and coconut flour.

Let this mixture sit for 5 to 10 minutes prior to placing on a parchment paper lined cookie sheet.  When you come back to it, just roll the batter because it gets a little moist in the bottom of the bowl.

Scoop into small balls on a cookie sheet.  It is easy to get carried away with larger balls but smaller cooks faster, better and they hold together better once cooked.

Cook for about 20-25 minutes at 350 degrees.  Basically you know they are done when you can pick it up and it doesn’t feel wet.  It should also be a little brown on the bottom.


These are so incredibly delicious straight out of the oven.  You will have a tough time not eating them all at once!

They are also wonderful warmed up afterwards.  The texture is very different as a “leftover” than straight out of the oven.  When I warm them back up I dip in sour cream!

Now, I can simply grab 2 or 3 and run out the door.  Easy as can be – and whip up another batch on the weekend.