Bring a medium saucepan over medium-low heat. Add the shredded mozzarella cheese along with the almond flour, heating and stirring frequently for 5 minutes until the cheese melts and a dough forms. This is your fathead corn dog dough. Reserve to slightly cool.
Insert the wooden stick into each hot dog. Reserve.
Take 1 heaping tablespoon of fathead dough and press it flat and wrap and form around each hot dog with your hands. Squeeze well to seal the corn dog.
Line a parchment paper cut to size in your air fryer basket.
Arrange the dogs into the Air Fryer (might need to fry in small batches depending on the size of your air fryer) and bake for 5 to 8 minutes at 350℉ (180℃) until golden brown.
Serve with mustard or sugar-free ketchup.
Notes
*All nutritional data are only estimates based on the products I used*Yield: 12, Servings: 6, Serving Size: 2 corn dogs, Net Carbs per Serving: 3g, Amounts per Serving~