Servings: 35 puffs

1 pound Jimmy Dean Sausage (I like the hot variety) 1 pound Jimmy Dean Sausage (I like the hot variety)
2 cups freshly shredded cheddar cheese 2 cups freshly shredded cheddar cheese
4 eggs 4 eggs
4.5 tbsp butter, melted 4.5 tbsp butter, melted
2 tbsp sour cream (or softened cream cheese) 2 tbsp sour cream (or softened cream cheese)
1/3 cup coconut flour (heaping) ⅓ cup coconut flour (heaping)
1/4 tsp baking powder ¼ tsp baking powder
1/4 tsp salt ¼ tsp salt
1/4 tsp garlic powder (optional, but I love garlic!) ¼ tsp garlic powder (optional, but I love garlic!)

Melt the butter and set it aside to cool.
Meanwhile, preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper.
Brown the sausage, chopping it into small chunks. Pat it dry with a paper towel to remove excess grease; set aside.
In a medium to large size bowl, combine the melted butter, eggs, sour cream, salt and garlic. Whisk together.
Add the coconut flour (slightly more than ⅓ cup) and baking powder to the mixture and whisk until well combined.
Stir in the browned sausage and cheese.
Roll or drop batter into 1 inch balls onto your lined baking sheet. I make 35 and they fit perfectly (5 rows of 7). They only need to be about ½ inch apart.
Bake for 14 to 18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week.

Although a little drier, 1/2 cup of coconut flour will give you more of a bread-like texture which is kind of nice when you haven't had bread in ages! The 1/3 cup that the recipe calls for makes them super moist and hearty. It's really just a personal preference.  Although a little drier, ½ cup of coconut flour will give you more of a bread-like texture which is kind of nice when you haven't had bread in ages! The ⅓ cup that the recipe calls for makes them super moist and hearty. It's really just a personal preference.
I've had a lot of questions about using almond flour in place of the coconut flour. Out of my own curiosity, I tested the recipe a few times with almond flour, and have determined that 1 1/4 cup of almond flour gives them a good consistency (I was also able to add a little more cheese with the almond flour).  I've had a lot of questions about using almond flour in place of the coconut flour. Out of my own curiosity, I tested the recipe a few times with almond flour, and have determined that 1 ¼ cup of almond flour gives them a good consistency (I was also able to add a little more cheese with the almond flour).
I've noticed that a few of the reviewers have had problems with the sausage balls flattening out and not keeping their shape. My only guess for this is the type of cheese that is being used. I always freshly grate my cheese. If you buy the packaged pre-shredded cheese it may be a lot denser with less air (plus other additives). You may need to use less cheese if this is the case.  I've noticed that a few of the reviewers have had problems with the sausage balls flattening out and not keeping their shape. My only guess for this is the type of cheese that is being used. I always freshly grate my cheese. If you buy the packaged pre-shredded cheese it may be a lot denser with less air (plus other additives). You may need to use less cheese if this is the case.