Store sausage balls in an airtight container in the refrigerator for up to 7 days.

1 lb hot breakfast sausage 1.5 cups almond flour 1 teaspoon baking powder 2 cups shredded sharp cheddar

Preheat the oven to 350 In a large bowl mix together all of the ingredients until combined. Divide the mixture into 28 balls and place in a 10.5" cast iron skillet (or baking sheet if you don't have a skillet) and bake for 25-30 minutes until the sausage balls are golden and cooked through.