Preheat the oven to 400 degrees.

Place the shredded mozzarella in a microwave safe bowl and heat it for 30 second intervals until it is completely melted and mouldable. You do not want to overheat it, as it will become dried out and crispy. Just heat it enough to meld it together and make it pliable.

In a small mixing bowl, combine the almond flour, coconut flour, xanthan gum, baking powder and garlic powder. Mix the ingredients together well.

Pour the melted butter into the bowl with the melted cheese, and mix it together. It will not completely combine, but you want to mix them together a bit before adding the dry ingredients.

Add in half of the dry mixture, and stir to combine the ingredients well. You can place the cheese mixture back into the microwave for 30 second intervals to make it more pliable if it begins to harden up. If it is cool enough, you can knead it with your hands.

Mix in ½ tbsp of heavy whipping cream.

Pour in the remaining dry ingredients, and knead the dough to completely incorporate them into it. Again, you can return the mixture to the microwave for 30 seconds at a time to loosen the mixture up if needed. If you find that your dough is just too stiff, you can add a bit more heavy whipping cream to it, but just add a tad at a time.

Once combined, pour the dough out in the center of a wax paper lined baking sheet. Place another sheet of wax paper on top of the dough, and use a rolling pin or your hands to flatten the dough until it is about ¼-½ an inch thick.

Slice the dough into 8 long strips about an inch wide with a sharp knife or pizza cutter.

Wrap a strip of dough around each hot dog in a spiral design. The dough may be a little stiff at this point, but don’t worry, it will rise up around the hot dogs once in the oven, just squeeze the dough around the hot dog if needed.

Bake the pigs in a blanket for 15 minutes until the bread has turned a beautiful golden brown.