Step 1

Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the eggs and mix until smooth. Stir in the almond flour, coconut flour, baking powder and xanthan gum. Stir until well combined.

Step 2

Between 2 pieces of parchment paper, press the dough into a rectangle. Use your hands or a rolling pin to press the dough into a flat rectangle approximately 12" x 8 ". To make a nice flat edge, fold each of the edges of the parchment paper, then press down with the edge still folded.

Step 3

Use a sharp knife to cut the dough into 12 (8" long) thin strips. Cover a baking sheet with parchment paper. Then wrap each of the hot dogs with the 2 of the dough strips. If the dough rips just pinch it back together.

Step 4

Place the keto mummy dogs onto the parchment paper and bake for 13 -15 minutes. Use a small amount of mayonnaise to hold the edible decorative eyes or peppercorn's. You can slo use small dots of mustard or low carb ketchup to make eyes.