Preheat the oven to 380°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

Combine the mozzarella and cream cheese in a microwave-safe bowl and microwave for 1 minute. Stir (it will be very sticky), then microwave for another 30 seconds, until the mozzarella is fully melted.

Add the beaten egg, almond flour, salt and pepper, and mix well until a soft dough forms.

Let the dough cool for a few minutes until you can handle it, then knead it for about a minute until smooth. Spread it out on a large silicone mat with your hands into a rough rectangle about ⅛ inch thick.

Use a flat spatula or dinner knife to cut the dough into 12 long, thin strips. Wrap one strip around a frankfurter, starting about an inch below one end to leave a bare "face" showing. Wrap a second strip around it in the opposite direction to form a criss-cross pattern, leaving a few gaps, and tuck the ends underneath.

Repeat with the remaining five frankfurters and place them on the lined baking sheet, spaced slightly apart. Bake for 15-20 minutes, until the dough is golden and cooked through.

Let the mummy hot dogs cool for a few minutes, then use mustard or low carb ketchup to dot two eyes onto each face. Serve warm with extra low carb ketchup for dipping.