Cut each hotdog into 6 pieces and set aside.
Preheat oven to 350° and line a muffin tin with 10 parchment paper liners. Set aside.
In a large bowl, combine almond flour, coconut flour, ghee, coconut oil, honey, almond milk, eggs, salt, and baking soda. Mix util fully combined and smooth.
Divide evenly among the 10 muffin tins then top with 3 slices of hotdog each. Bake for 25 minutes.
Serve with ketchup, mustard, or chili.