Category: Recipes

Low-Carb Coconut Flour Sausage Cheese Balls

I hope that everyone had a terrific Thanksgiving! I sure did! Derek and I spent the day with our families and dined on some scrumptious holiday foods. Although everything was delicious, I definitely over indulged. I am carbed out! Between the corn bread dressing, corn casserole, rolls, mashed potatoes, macaroni and cheese, and apple pie, I most definitely had my fair share of carbs.

Derek and I on Thanksgiving

I’m ready to detox this week. Lot’s of veggies and protein in my future! I have some low-carb recipes planned for this week, one of them being this recipe for Coconut Flour Sausage Cheese Balls. In the last year, I have been working on leading a healthier lifestyle. I’ve been exercising a couple times a week, cut back on junk food and as a result, I lost 25 lbs.

It’s so easy to feel like eating healthy is impossible, especially when you are juggling so many different things. The key to success is to plan ahead and meal prep as much as possible. These sausage cheese balls are perfect to meal prep on the weekend and stick in the freezer, so that you have an easy breakfast you can eat on the go during the week.

There are several variations of this recipe online. After trying other recipes, I found that many recipes call for too much coconut flour, which dries out the sausage cheese ball. I’ve decreased the amount of coconut flour in this recipe, leaving you with an extra meaty, cheesy and savory sausage cheese ball.

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 Low-Carb Coconut Flour Sausage Cheese Balls
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Cuisine Low-carb
Prep Time 15 minutes
Cook Time 35 minutes
Servings
sausage cheese balls
Ingredients
Cuisine Low-carb
Prep Time 15 minutes
Cook Time 35 minutes
Servings
sausage cheese balls
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.
  2. Soften butter and 4 oz of cream cheese (not low fat) in a microwave safe bowl.
  3. In a large mixing bowl (I use my stand mixer), combine 1 lb of breakfast sausage, 8 oz of shredded sharp cheddar cheese, 2 large eggs, 4 oz of softened cream cheese (not low fat), 2 tbsp of butter, ¼ cup of coconut flour, 2 tsp of baking powder, ¼ tsp of salt and a ¼ tsp of black pepper.
  4. Roll the mixture into small balls, approximately 2 inches in size. Place sausage cheese balls on baking sheet and bake in a 350 degree F oven for 35 minutes. Remove the pan from the oven and let them cool. Store in the fridge or freezer in an air tight container. To reheat, pop them in the microwave for 30 seconds or until warm.

Chicken Pot Pie

I recently volunteered at The Hackerman-Patz Patient and Family Pavilion at The Johns Hopkins Hospital, which provides temporary and short-term housing for cancer patients and their caregivers. A couple times a year, my work colleagues and I, prepare and serve food to those who are residing at the pavilion. It’s always such a rewarding experience to meet the patients and caregivers.

When I think about comfort food, the first dish that comes to mind is chicken pot pie. I’ve always loved chicken pot pie. Each year on my birthday, my mom always let me pick what I wanted for dinner and I always requested chicken pot pie. Now that it’s getting colder here in Maryland, I thought this would be the perfect dish to serve at The Hackerman-Patz Patient and Family Pavilion.

I adapted this recipe from my mom’s version, but I’ve since evolved the recipe to make it my own. Everything about this pot pie is perfect. Hot creamy filling with shreds of chicken and crisp veggies, which are all nestled under a flaky golden pie crust. Can you say YUM?! It’s delicious. The patients and their caregivers thought so to. In fact, this chicken pot pie was the first dish to be completely eaten at the event. Want to know the best thing about this recipe? It’s so easy! Ready to give it a try? You surely won’t be disappointed!