Preheat and prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray or oil it.

Warm the cheeses: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 60–90 seconds, stirring halfway, until melted and smooth. Alternatively, melt gently on the stovetop over low heat.

Make the dough: In a separate bowl, mix almond flour, baking powder, garlic powder, onion powder, and salt. Add the dry mix and one beaten egg to the melted cheese. Stir and knead with a spatula until a smooth dough forms. If sticky, lightly oil your hands or chill the dough for 5–10 minutes.

Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle roughly 10 x 12 inches and about 1/8 inch thick.

Slice strips: Use a knife or pizza cutter to cut long, thin strips (about 1/4–1/3 inch wide). These are your mummy “bandages.”

Wrap the dogs: Pat hot dogs dry. Wrap each with dough strips, overlapping and crisscrossing to mimic bandages. Leave a small gap near the top for the “face.” Don’t worry about perfection—irregular wraps look more mummy-like.

Brush for shine: Place wrapped dogs on the prepared sheet. Brush lightly with egg wash if using. This helps browning and crispness.

Bake: Bake for 16–20 minutes, rotating the tray halfway, until golden brown and set. If browning too quickly, tent with foil for the last few minutes.

Add the eyes: Let cool 5 minutes. Dot two small spots of mustard or keto ketchup for eyes, or press in tiny olive bits or peppercorns.

Serve: Enjoy warm with sugar-free condiments or a quick garlic aioli.