1. Insert a hot dog stick into each hot dog. Set aside.

2. To make the breading, melt the cheese in a microwave at 60-second increments until melted. Set aside.

3. In a small bowl, combine almond flour, baking powder, xanthan gum, and salt. Whisk until combined. Set aside.

4. To a bowl or a food processor, combine cheese, egg, and almond flour mixture. Mix with an electric mixer or pulse in a food processor until combined and the mixture is doughy.

5. Lay the dough ball in between two pieces of parchment paper.

6. Roll the dough out into a rectangle shape that is ⅛ to ¼ inch thick.

7. Place a skewered hot dog on the dough and cut out enough dough to cover the hot dog.

8. Mold the dough around the hot dog.

9. Fry two corn dogs at a time in a pre-heated 10-inch skillet filled with ¼ inch of avocado oil or other oil with a high smoke point.

10. Once golden brown, turn the corn dogs to fry evenly on all sides.

11. Remove from the oil bath and let dry on a paper towel. Repeat with remaining corn dogs.