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Place one half of each hot dog and one piece of mozzarella on a wooden skewer, leave about an inch at the base uncovered. Place into the fridge to stay cool.
In a mixing bowl, add the almond flour, protein powder, erythritol, coconut flour, and baking powder. Whisk together.
Add the almond flour and eggs and whisk into a thick batter. Pour the batter into a tall container, and place the pork crackle crumbs into a flat bottomed pan.
Preheat your deep fryer (or frying pan with ½in of oil) to 190C/375F.
One at a time, dip your hot dog and cheese sticks into the batter, allow the excess to drip off, then gently roll in the pork rind crumbs. Place straight into your deep fryer.
Fry the corn dogs for 3-4 minutes until golden brown, you may want to do this in batches so as to not overcrowd the oil.
Serve the corn dogs with Sugar-Free Ketchup and Mustard.