Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Soften the cream cheese. Let it sit at room temperature for 15–20 minutes or microwave in short bursts until spreadable.
This helps it mix evenly.
Mix the base. In a large bowl, combine the sausage, softened cream cheese, shredded cheddar, and egg. Use clean hands or a sturdy spatula to blend until mostly uniform.
Add dry ingredients. Sprinkle in almond flour, baking powder, garlic powder, onion powder, paprika, salt, pepper, and parsley. Mix just until everything comes together.
The mixture should be sticky but formable.
Shape the balls. Using a 1½ to 2-tablespoon scoop, portion the mixture and roll into balls about 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them about an inch apart.
Bake. Place the tray in the center of the oven and bake for 18–22 minutes, or until the balls are browned on top and the internal temperature reaches 160°F (71°C).
Optional broil. For extra color, broil for 1–2 minutes at the end, watching closely to avoid burning.
Rest and serve. Let them cool for 5 minutes to set. Serve plain or with a keto-friendly dip like spicy mayo, sugar-free BBQ, or a dollop of sour cream.