With a sharp knife, make a slit in each hot dog from end to end, without cutting all the way through.
Fill slit with matchsticks of cheddar cheese.
Preheat oven to 350F and lightly and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
Stir in eggs and ¼ cup butter until dough comes together. It will be quite sticky.
Turn out dough onto a large piece of parchment, and then pat into a rough rectangle.
Top with another piece of parchment and roll out to ¼ inch thickness (about 12 inches by 12 inches). Peel off top piece of parchment paper.
Cut into 12 squares, if using regular hot dogs, or 26 small squares if using mini dogs (if your squares aren't perfectly even or have some ragged edges, that's okay...and you can gather up extra dough and re-roll as well).
Place each hot dog in the middle of a square and roll dough tightly around it. Transfer to prepared baking sheet.
Brush dough with remaining tablespoon butter. Bake 20 minutes, until dough is light golden brown and cheese is melted.
To reheat, just place in a 250F oven for 8 to 10 minutes.
Makes 12. Each hot dog has 4.3 g of carbs and 1.9 g of fiber. Total NET CARBS = 2.4 g.