24 Delicious Keto Ground Sausage Recipes for a Low-Carb Diet

Are you on the hunt for mouthwatering keto recipes that won’t derail your low-carb diet? Look no further! Our roundup of 24 Delicious Keto Ground Sausage Recipes is packed with quick, comforting, and utterly satisfying meals perfect for any night of the week. From savory breakfast skillets to hearty dinner bowls, these dishes prove that eating keto can be both easy and exciting. Dive in and discover your next favorite meal!

Keto Sausage and Cheese Stuffed Peppers

A perfect blend of savory and cheesy, these keto-friendly stuffed peppers are a must-try for anyone looking for a low-carb meal option. Packed with flavor, they’re as nutritious as they are delicious.

Ingredients

– 4 large bell peppers, tops cut off and seeds removed
– 1 lb Italian sausage, casing removed
– 1 cup shredded mozzarella cheese
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dried oregano
– Salt to taste

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, heat olive oil and cook Italian sausage until browned, about 5 minutes. Tip: Break the sausage into small pieces for even cooking.
3. Remove skillet from heat and stir in mozzarella, ricotta, Parmesan, garlic powder, onion powder, oregano, and salt until well combined.
4. Stuff each bell pepper with the sausage and cheese mixture, packing tightly.
5. Place stuffed peppers in a baking dish and bake for 25-30 minutes, until peppers are tender and the filling is bubbly. Tip: For a golden top, broil for the last 2 minutes.
6. Let rest for 5 minutes before serving. Tip: This allows the filling to set for easier slicing.
Kick your meal up a notch by serving these stuffed peppers with a side of creamy avocado salad. The contrast of the warm, melty filling with the cool, crisp salad is unforgettable.

Low-Carb Sausage and Cauliflower Rice Skillet

Filling and flavorful, this skillet dish combines savory sausage with light cauliflower rice for a satisfying low-carb meal. Perfect for weeknights, it’s quick to prepare and packed with flavor.

Ingredients

• 1 tbsp clarified butter
• 12 oz pasture-raised pork sausage, casings removed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups riced cauliflower
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add sausage, breaking it apart with a spatula. Cook until browned, about 5 minutes.
3. Tip: Render the sausage fat fully for maximum flavor.
4. Add onion and garlic. Sauté until translucent, about 3 minutes.
5. Stir in riced cauliflower, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
6. Tip: Press the mixture down with the spatula to encourage browning.
7. Remove from heat. Garnish with fresh parsley before serving.
8. Tip: Let the skillet sit for 2 minutes off the heat to meld flavors.

The dish offers a delightful contrast between the crispy sausage bits and the tender cauliflower rice. Serve it with a squeeze of lemon for a bright finish or top with a fried egg for extra protein.

Keto Sausage and Egg Breakfast Muffins

You’ll love these Keto Sausage and Egg Breakfast Muffins for their simplicity and flavor. Perfect for a quick, nutritious start to your day.

Ingredients

• 6 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1/2 cup cooked sausage crumbles
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp chopped fresh chives

Instructions

1. Preheat oven to 350°F. Grease a 6-cup muffin tin with clarified butter.
2. In a mixing bowl, combine lightly beaten eggs, heavy cream, sea salt, and black pepper. Whisk until fully incorporated.
3. Evenly distribute cooked sausage crumbles among the muffin cups.
4. Pour the egg mixture over the sausage, filling each cup 3/4 full.
5. Sprinkle shredded sharp cheddar cheese and chopped fresh chives on top.
6. Bake for 20-22 minutes, or until the muffins are set and the tops are lightly golden.
7. Let cool in the tin for 5 minutes before removing. Serve warm.

Never underestimate the power of a good breakfast muffin. These are fluffy, rich, and packed with flavor. Try serving with a dollop of sour cream or avocado slices for an extra keto-friendly twist.

Spicy Sausage and Zucchini Noodles

Vibrant and satisfying, this dish combines the heat of spicy sausage with the freshness of zucchini noodles for a quick, flavorful meal.

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten
• 1 cup spicy Italian sausage, casings removed
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup grated Parmesan cheese
• 1/2 tsp crushed red pepper flakes
• 1 clove garlic, minced
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add the spicy Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes.
3. Push the sausage to one side of the skillet. Pour the beaten eggs into the other side. Scramble until just set, about 1 minute.
4. Add the zucchini noodles and minced garlic to the skillet. Toss everything together and cook for 2 minutes, just until the zucchini is tender.
5. Sprinkle with crushed red pepper flakes and salt. Toss to combine.
6. Remove from heat and garnish with grated Parmesan cheese.

Great for a light yet hearty meal, the zucchini noodles offer a crisp contrast to the rich, spicy sausage. Serve immediately for the best texture, or top with a fried egg for extra richness.

Keto Sausage and Mushroom Stuffed Avocados

Avocados get a hearty upgrade with this keto-friendly stuffing of sausage and mushrooms, perfect for a quick, satisfying meal.

Ingredients

• 2 large, ripe avocados, halved and pitted
• 1/2 lb Italian sausage, casing removed
• 1 cup cremini mushrooms, finely diced
• 2 tbsp clarified butter
• 1/4 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, melt clarified butter. Add Italian sausage, breaking it apart with a spatula. Cook until browned, about 5 minutes.
3. Add cremini mushrooms to the skillet. Cook until mushrooms are soft and moisture has evaporated, about 4 minutes.
4. Stir in heavy cream, sea salt, black pepper, and smoked paprika. Simmer for 2 minutes until mixture thickens slightly.
5. Scoop out a small amount of avocado flesh to enlarge the cavity. Reserve flesh for another use.
6. Divide sausage and mushroom mixture evenly among avocado halves. Place on a baking sheet.
7. Bake for 10 minutes, until avocados are warm and filling is bubbly.
8. Garnish with fresh parsley before serving.

Offer these stuffed avocados as a standalone dish or alongside a crisp salad for contrast. The creamy avocado pairs beautifully with the savory, spiced filling, creating a rich texture and depth of flavor.

Cheesy Sausage and Broccoli Casserole

Dive into a comforting dish that combines hearty flavors with simplicity. This casserole is perfect for busy weeknights or cozy weekends.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups broccoli florets, blanched
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, finely grated
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp nutmeg, freshly grated
• Salt, to precise taste

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with clarified butter.
2. In a skillet over medium heat, cook Italian sausage until browned, about 5 minutes. Drain excess fat.
3. Layer blanched broccoli florets over the sausage in the baking dish.
4. In a bowl, whisk together heavy cream, garlic powder, smoked paprika, nutmeg, and a pinch of salt.
5. Pour cream mixture evenly over the broccoli and sausage.
6. Sprinkle sharp cheddar and Parmesan cheeses on top.
7. Bake for 25 minutes, or until cheese is bubbly and lightly golden.
8. Let stand for 5 minutes before serving to allow layers to set.

A harmonious blend of creamy, cheesy, and savory flavors makes this casserole a crowd-pleaser. Serve with a crisp green salad for a balanced meal.

Keto Sausage and Spinach Stuffed Chicken Breast

Let’s dive into a dish that marries simplicity with sophistication, perfect for a keto-friendly dinner. This recipe transforms ordinary chicken breast into a juicy, flavor-packed meal with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup Italian sausage, cooked and crumbled
• 1/4 cup cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine spinach, sausage, cream cheese, garlic powder, onion powder, salt, and pepper.
3. Cut a pocket into the side of each chicken breast, being careful not to cut through.
4. Stuff each breast with 1/4 of the spinach-sausage mixture. Secure with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Sear chicken for 3-4 minutes per side until golden brown.
7. Pour chicken broth into the skillet around the chicken.
8. Transfer skillet to the oven. Bake for 20-25 minutes until internal temperature reaches 165°F (74°C).
9. Let rest for 5 minutes before slicing.

The chicken emerges tender and moist, with a rich, savory filling that contrasts beautifully with the slight bitterness of the spinach. Serve atop a bed of cauliflower rice for a complete keto meal.

Sausage and Cream Cheese Stuffed Jalapenos

Bold flavors and creamy textures define these irresistible bites. Perfect for gatherings, they’re a crowd-pleaser with minimal fuss.

Ingredients

– 12 large jalapenos, halved lengthwise, seeds and membranes removed
– 8 oz cream cheese, softened
– 1 cup sharp cheddar cheese, finely grated
– 1/2 lb Italian sausage, casing removed
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 cup green onions, finely chopped
– 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook Italian sausage until browned, about 5 minutes. Drain excess fat.
3. In a bowl, combine cooked sausage, cream cheese, cheddar cheese, garlic powder, smoked paprika, and green onions. Mix until uniform.
4. Fill each jalapeno half with the sausage mixture, pressing to compact.
5. Arrange stuffed jalapenos on the prepared baking sheet. Drizzle with olive oil.
6. Bake for 20-25 minutes, until jalapenos are tender and filling is golden.
7. Let cool for 5 minutes before serving.
Tip: For extra crispiness, broil for the last 2 minutes. Tip: Wear gloves when handling jalapenos to avoid skin irritation. Tip: Serve with a drizzle of honey for a sweet and spicy contrast.
Each bite offers a creamy, spicy, and savory explosion. Try them atop a crisp salad for an unexpected twist.

Keto Sausage and Cabbage Stir Fry

Here’s a keto-friendly dish that’s both hearty and easy to whip up. Keto Sausage and Cabbage Stir Fry brings together savory flavors in a low-carb package.

Ingredients

– 1 tbsp avocado oil – 1 lb Italian sausage, casings removed – 4 cups green cabbage, thinly sliced – 1/2 cup yellow onion, thinly sliced – 2 cloves garlic, minced – 1/2 tsp red pepper flakes – 1/2 tsp sea salt – 1/4 tsp black pepper, freshly ground – 1 tbsp apple cider vinegar

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute. 2. Add Italian sausage to the skillet. Break it into small pieces with a wooden spoon. Cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned for maximum flavor. 3. Add yellow onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes. 4. Stir in thinly sliced green cabbage, red pepper flakes, sea salt, and black pepper. Cook, stirring occasionally, until the cabbage is wilted but still crisp, about 5 minutes. Tip: Do not overcook the cabbage to maintain its texture. 5. Drizzle apple cider vinegar over the stir fry. Toss to combine. Cook for an additional 1 minute to allow flavors to meld. Tip: The vinegar adds a bright acidity that balances the dish. You’ll love the contrast of the crispy cabbage against the juicy sausage. Serve it over cauliflower rice for an extra keto boost.

Sausage and Eggplant Parmesan Bake

Craving a hearty, comforting dish that combines the richness of sausage with the earthy depth of eggplant? This Sausage and Eggplant Parmesan Bake layers flavors and textures for a satisfying meal.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Transfer to a plate.
3. Season eggplant slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
4. Heat remaining olive oil in the skillet. Working in batches, cook eggplant slices until golden, about 3 minutes per side. Tip: Do not overcrowd the skillet to ensure even browning.
5. Spread 1/2 cup marinara sauce at the bottom of the prepared dish. Layer half the eggplant slices, followed by half the sausage, half the ricotta, and half the Parmesan. Repeat layers.
6. Top with remaining marinara sauce and mozzarella cheese. Sprinkle with oregano and red pepper flakes.
7. Bake uncovered for 25 minutes, or until bubbly and cheese is golden. Tip: For a crispier top, broil for the last 2 minutes.
8. Let stand for 5 minutes before serving. Tip: This allows the layers to set for cleaner slices.

Delight in the melty cheese, tender eggplant, and savory sausage in every bite. Serve with a crisp green salad or crusty bread to soak up the sauce.

Keto Sausage and Tomato Basil Soup

Luscious and hearty, this soup combines rich flavors with keto-friendly ingredients for a satisfying meal. Perfect for any season, it’s a quick fix for hunger pangs.

Ingredients

– 1 tbsp extra virgin olive oil
– 1 lb Italian sausage, casings removed
– 1 cup diced yellow onion
– 2 cloves garlic, minced
– 4 cups chicken bone broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 1/2 cup heavy cream
– 1/4 cup fresh basil, chopped
– 1/2 tsp sea salt
– 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Pour in chicken bone broth and diced tomatoes, bringing the mixture to a boil.
5. Reduce heat to low, simmering uncovered for 15 minutes to meld flavors.
6. Stir in heavy cream and chopped basil, cooking for an additional 2 minutes.
7. Season with sea salt and black pepper, adjusting to preference.
8. Remove from heat and let stand for 5 minutes before serving.
Packed with robust flavors, the soup boasts a creamy texture with chunks of sausage and tomatoes. Serve with a sprinkle of Parmesan cheese for an extra layer of flavor.

Sausage and Green Bean Almondine

Here’s a twist on a classic that’s both hearty and elegant. Sausage and Green Bean Almondine combines robust flavors with a crisp, nutty finish.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tbsp clarified butter
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Ensure the sausage is fully browned for maximum flavor.
2. Add the green beans to the skillet. Cook, stirring occasionally, until the beans are bright green and slightly tender, about 4 minutes.
3. Stir in the sliced almonds and clarified butter. Cook for 2 minutes, allowing the almonds to toast lightly. Tip: Watch closely to prevent the almonds from burning.
4. Drizzle with fresh lemon juice, then season with sea salt and black pepper. Toss to combine. Tip: The lemon juice adds a bright contrast to the rich sausage.
5. Remove from heat and serve immediately.

Delight in the contrast of textures, from the tender beans to the crunchy almonds. The savory sausage pairs beautifully with the nutty, buttery sauce, making it a standout dish for any occasion.

Keto Sausage and Pumpkin Seed Pesto Pasta

Whisk together a keto-friendly pasta dish that’s as nutritious as it is delicious, blending savory sausage with rich pumpkin seed pesto for a meal that satisfies without the carbs.

Ingredients

• 8 oz keto-friendly pasta (such as zucchini noodles or shirataki noodles)
• 1/2 lb Italian sausage, casings removed
• 1/2 cup raw pumpkin seeds
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves

Instructions

1. Heat a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, toast the pumpkin seeds over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Remove from heat and let cool slightly.
3. In a food processor, combine the toasted pumpkin seeds, olive oil, garlic, Parmesan cheese, lemon juice, sea salt, black pepper, and basil leaves. Pulse until a coarse paste forms.
4. Prepare the keto-friendly pasta according to package instructions. Drain well.
5. Return the cooked pasta to the skillet. Add the cooked sausage and pumpkin seed pesto. Toss over low heat until everything is well combined and heated through, about 2 minutes.
6. Tip: For a smoother pesto, add a tablespoon of water while processing. Tip: Toast the pumpkin seeds in a dry skillet to enhance their nutty flavor. Tip: Serve immediately to enjoy the best texture and flavor.

Combining the earthy tones of pumpkin seeds with the robustness of Italian sausage, this dish offers a satisfying chew and a burst of flavor. Garnish with extra basil leaves or a sprinkle of Parmesan for an elegant touch.

Sausage and Brussels Sprouts Hash

Dive into a hearty breakfast or brunch with this savory sausage and Brussels sprouts hash. Perfect for crisp mornings, it’s a one-pan wonder that delivers deep flavors and satisfying textures.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 lb Brussels sprouts, trimmed and quartered
• 1 large yellow onion, diced
• 2 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a large cast-iron skillet over medium heat until shimmering.
2. Add Italian sausage, breaking it apart with a spatula. Cook until browned, about 5 minutes.
3. Stir in diced onion and quartered Brussels sprouts. Season with smoked paprika, sea salt, and black pepper.
4. Cook, stirring occasionally, until Brussels sprouts are tender and caramelized, about 10 minutes. Tip: For extra crispiness, press the hash down with your spatula and let it cook undisturbed for 2 minutes.
5. Create four wells in the hash. Pour beaten eggs into each well. Cover and cook until eggs are set to your liking, about 3 minutes for runny yolks.
6. Remove from heat. Let stand for 2 minutes before serving. Tip: Garnish with fresh thyme for an aromatic touch.

Serve this hash straight from the skillet for a rustic presentation. The caramelized Brussels sprouts and savory sausage pair beautifully with the creamy eggs. Try topping with a drizzle of hot sauce for an extra kick.

Keto Sausage and Artichoke Dip

Looking for a crowd-pleasing appetizer that fits your keto lifestyle? This Keto Sausage and Artichoke Dip is creamy, cheesy, and packed with flavor.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
4. In a large bowl, combine cream cheese, mayonnaise, sour cream, mozzarella, and Parmesan. Mix until smooth.
5. Fold in cooked sausage and chopped artichoke hearts into the cheese mixture.
6. Transfer the mixture to a baking dish. Bake for 20 minutes, or until bubbly and lightly golden on top.
7. Let the dip cool for 5 minutes before serving. Tip: For a crispier top, broil for the last 2 minutes of baking.

Serve this dip warm with keto-friendly vegetables or almond flour crackers. The combination of creamy cheese and savory sausage makes it irresistible. For an extra kick, drizzle with hot sauce before serving.

Sausage and Kale Stuffed Portobello Mushrooms

Whip up a hearty, flavorful dish that’s as nutritious as it is delicious with these Sausage and Kale Stuffed Portobello Mushrooms.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1 tbsp extra-virgin olive oil
• 1/2 lb Italian sausage, casing removed
• 1 cup kale, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, freshly grated
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes
• Salt, to season

Instructions

1. Preheat oven to 375°F. Brush Portobello mushrooms with olive oil and place on a baking sheet.
2. In a skillet over medium heat, cook Italian sausage until browned, about 5 minutes. Tip: Break sausage into small crumbles for even cooking.
3. Add kale, garlic, and red pepper flakes to the skillet. Cook until kale is wilted, about 3 minutes. Tip: Wilt kale slightly to retain a bit of crunch for texture.
4. Remove skillet from heat. Stir in ricotta and Parmesan cheese until well combined. Season with salt.
5. Divide the sausage mixture evenly among the mushrooms, stuffing each cap generously.
6. Bake for 20 minutes, or until mushrooms are tender and filling is golden. Tip: For a crispier top, broil for the last 2 minutes.

Unbelievably savory, these stuffed mushrooms offer a perfect blend of creamy and crunchy textures. Serve atop a bed of arugula for a fresh contrast or alongside a robust red wine.

Keto Sausage and Feta Stuffed Tomatoes

Kickstart your keto journey with these savory stuffed tomatoes, blending juicy sausage and tangy feta for a low-carb delight.

Ingredients

• 4 large beefsteak tomatoes, tops removed and hollowed
• 1/2 lb ground Italian sausage, casings removed
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped yellow onion
• 1 tbsp extra virgin olive oil
• 1 tsp minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add ground sausage to the skillet. Cook until browned, breaking it into small pieces, about 5 minutes. Tip: Ensure the sausage is fully cooked before proceeding.
4. Remove skillet from heat. Stir in feta cheese, oregano, red pepper flakes, and a pinch of salt.
5. Spoon the sausage mixture into the hollowed tomatoes, packing lightly. Tip: Overfilling may cause spillage during baking.
6. Place stuffed tomatoes on the prepared baking sheet. Bake for 15-20 minutes, until tomatoes are tender. Tip: For a golden top, broil for the last 2 minutes.
7. Let cool for 5 minutes before serving.

Mouthwatering and juicy, these stuffed tomatoes offer a perfect balance of spicy sausage and creamy feta. Serve atop a bed of fresh arugula for an elegant presentation.

Sausage and Coconut Flour Pancakes

You won’t believe how these Sausage and Coconut Flour Pancakes transform your breakfast game. Yet, here’s how to make them shine.

Ingredients

– 1 cup coconut flour
– 1 tsp baking soda
– 1/4 tsp sea salt
– 4 pasture-raised eggs, lightly beaten
– 1 cup almond milk
– 2 tbsp clarified butter, melted
– 1/2 lb ground sausage, cooked and crumbled
– 1 tbsp pure maple syrup

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together coconut flour, baking soda, and sea salt.
3. Add beaten eggs, almond milk, and melted clarified butter to the dry ingredients. Stir until just combined.
4. Gently fold in crumbled sausage into the batter.
5. Lightly grease the skillet with clarified butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet.
7. Cook for 2-3 minutes until edges firm up and bubbles form on the surface.
8. Flip pancakes carefully and cook for another 2 minutes until golden brown.
9. Drizzle with pure maple syrup before serving.
Tip: Ensure your skillet is at the right temperature to avoid burning. Tip: Let the batter rest for 5 minutes for fluffier pancakes. Tip: Use a cookie scoop for evenly sized pancakes.
Bursting with savory and sweet flavors, these pancakes offer a delightful texture contrast. Serve with a side of fresh berries for a colorful plate.

Keto Sausage and Walnut Stuffed Bell Peppers

These keto-friendly stuffed bell peppers are a game-changer for low-carb diets. Tender bell peppers filled with a savory mix of sausage and walnuts offer a satisfying crunch.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb Italian sausage, casings removed
• 1/2 cup walnuts, finely chopped
• 1/2 cup ricotta cheese, full-fat
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Break into small crumbles.
3. Remove skillet from heat. Stir in walnuts, ricotta, Parmesan, garlic powder, salt, and pepper until well combined.
4. Stuff each bell pepper with the sausage mixture, packing tightly. Place in the prepared baking dish.
5. Bake for 25-30 minutes, until peppers are tender and filling is heated through.
6. Let rest for 5 minutes before serving to allow flavors to meld.

Crisp bell peppers contrast beautifully with the rich, nutty filling. Serve atop a bed of arugula for an extra peppery bite.

Sausage and Chia Seed Pudding

Get ready to elevate your breakfast game with this unique twist on a morning classic. Sausage and chia seed pudding combines savory and sweet for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup cooked, crumbled breakfast sausage
• 1 tbsp clarified butter

Instructions

1. In a medium bowl, whisk together almond milk, chia seeds, maple syrup, vanilla extract, and ground cinnamon until well combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to fully absorb the liquid and expand.
3. Heat clarified butter in a skillet over medium heat until shimmering.
4. Add the lightly beaten eggs to the skillet, stirring constantly with a spatula to create soft, fluffy curds.
5. Once the eggs are just set, fold in the crumbled breakfast sausage and cook for an additional 1 minute to warm through.
6. Remove the chia seed pudding from the refrigerator and give it a good stir to loosen the texture.
7. Divide the pudding between two bowls and top with the scrambled eggs and sausage mixture.

Offering a delightful contrast of creamy pudding and fluffy, savory toppings, this dish is a morning masterpiece. Serve with a drizzle of extra maple syrup for a touch of sweetness or a sprinkle of fresh herbs for an aromatic finish.

Keto Sausage and Almond Flour Biscuits

Make these Keto Sausage and Almond Flour Biscuits for a savory, low-carb breakfast option that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup almond flour, finely sifted
• 1/4 cup clarified butter, chilled
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup cooked sausage, crumbled
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, baking powder, and sea salt.
3. Cut chilled clarified butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Fold in lightly beaten eggs until just combined. Tip: Overmixing can lead to dense biscuits.
5. Gently stir in crumbled sausage, grated cheddar, and chopped chives.
6. Scoop dough onto the prepared baking sheet, forming 6 equal mounds. Tip: Use a cookie scoop for uniform biscuits.
7. Bake for 15-18 minutes, or until golden brown and firm to the touch. Tip: Check at 15 minutes to prevent overbaking.
8. Remove from oven and let cool on the baking sheet for 5 minutes before serving.

Enjoy these biscuits warm, with a crisp exterior and tender, flavorful interior. Perfect alongside a poached egg or smeared with avocado for an extra keto-friendly boost.

Sausage and Hemp Seed Granola

You’ve likely never combined sausage and granola, but this protein-packed breakfast will change your morning routine. Yield: 4 servings.

Ingredients

– 1 cup rolled oats
– 1/2 cup hemp seeds
– 1/2 lb breakfast sausage, casing removed
– 2 tbsp pure maple syrup
– 1 tbsp clarified butter
– 1/2 tsp sea salt
– 1/4 tsp smoked paprika

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook sausage until no pink remains, about 5 minutes. Break into crumbles with a wooden spoon.
3. Combine oats, hemp seeds, sausage crumbles, maple syrup, clarified butter, sea salt, and smoked paprika in a large bowl. Mix until evenly coated.
4. Spread mixture onto prepared baking sheet in a single layer.
5. Bake for 20 minutes, stirring halfway through, until granola is golden brown.
6. Remove from oven and let cool completely on the baking sheet.
Dense with a satisfying crunch, this granola offers a savory-sweet balance. Serve over Greek yogurt or enjoy as a standalone snack.

Keto Sausage and Flaxseed Wraps

Vibrant flavors and satisfying textures make these Keto Sausage and Flaxseed Wraps a must-try for anyone following a low-carb lifestyle. Perfect for a quick lunch or a hearty breakfast, they’re packed with protein and fiber to keep you full and energized.

Ingredients

• 1 cup golden flaxseed meal
• 1/2 cup water
• 1/2 tsp sea salt
• 4 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 8 oz organic pork sausage, casing removed
• 1/4 cup full-fat cream cheese
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a mixing bowl, combine flaxseed meal, water, and sea salt to form a dough. Let rest for 5 minutes to thicken.
3. Divide dough into 4 equal parts. Roll each between parchment paper to a 6-inch circle.
4. Cook each flaxseed wrap in the skillet for 2 minutes per side, until edges lift easily. Tip: Ensure the skillet is properly heated to prevent sticking.
5. In the same skillet, melt clarified butter over medium heat. Add sausage, breaking it into small pieces. Cook for 5 minutes, until no pink remains.
6. Stir in cream cheese and chives into the sausage, cooking for an additional 2 minutes until well combined. Tip: For extra flavor, brown the sausage slightly before adding other ingredients.
7. Spoon sausage mixture onto each flaxseed wrap, fold, and serve immediately. Tip: For a crispier wrap, briefly return to the skillet after filling.

Pleasingly crisp yet pliable, these wraps offer a nutty contrast to the rich, creamy sausage filling. Try serving with a side of avocado slices for added freshness and healthy fats.

Sausage and Psyllium Husk Bread

Venture into the world of low-carb baking with this Sausage and Psyllium Husk Bread, a hearty, flavorful alternative that doesn’t skimp on texture or taste.

Ingredients

• 1 cup almond flour, finely sifted
• 1/4 cup psyllium husk powder
• 2 tsp baking powder
• 1/2 tsp sea salt, finely ground
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup unsweetened almond milk
• 1/4 cup clarified butter, melted
• 1/2 lb Italian sausage, casing removed and crumbled

Instructions

1. Preheat oven to 350°F. Line a loaf pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, and sea salt until well combined.
3. Add beaten eggs, almond milk, and clarified butter to the dry ingredients. Mix until a thick dough forms. Tip: Let the dough sit for 5 minutes to allow the psyllium husk to absorb the liquids.
4. Fold in crumbled Italian sausage until evenly distributed throughout the dough.
5. Transfer the dough to the prepared loaf pan, smoothing the top with a wet spatula.
6. Bake for 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: For best texture, slice the bread when completely cooled.

Yield a bread with a moist, dense crumb and a savory sausage flavor throughout. Perfect toasted with a smear of avocado or as a base for a hearty breakfast sandwich.

Conclusion

Craving something delicious yet low-carb? Our roundup of 24 keto ground sausage recipes is your ticket to flavorful, satisfying meals that keep your diet on track. From hearty breakfasts to cozy dinners, there’s something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow keto enthusiasts to enjoy.

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