1 lb. Dean’s Sausage, browned and drained (best with Hot sausage)
2 cups shredded sharp cheddar cheese
4 eggs
4 1/2 Tbsp butter, melted and cooled
2 Tbsp sour cream
1/2 cup coconut flour
1/4 tsp baking powder
1/4 tsp salt-1/4 tsp garlic powder

Preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper.

Melt the butter, and then place it in the refrigerator to cool for 5-10 minutes.

Brown, crumble and drain the sausage, and set aside to cool.

In a large bowl, combine the melted and cooled butter, beaten eggs, sour cream, salt and garlic powder and blend until smooth.

Add the coconut flour 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, about 1/2 inch apart.

Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week.

Makes about 3 dozen.