Prep Your Sausages: Start by skewering your chicken sausages on wooden sticks, leaving enough handle to hold onto. Blot them with a paper towel to remove excess moisture.

Mix the Dry Ingredients: In a large bowl, whisk together the protein powder, almond flour, xanthan gum, baking powder, baking soda, salt, black pepper, and garlic powder. These ingredients come together to create a batter that’s both flavorful and conducive to a good, crusty exterior.

Add the Wet Ingredients: Beat in an egg and slowly incorporate water until you get a thick but dip-able batter. You want it to stick to the sausages without running off too quickly.

Dip and Coat: Dip each skewered sausage into the batter, ensuring it's evenly coated. This batter will be very sticky, but coat as best you can.

Cook: You can go two ways here - baking or air frying. For baking, place them on a prepared baking sheet in a preheated oven at 375°F for about 20-25 minutes, or until golden brown. For air frying, cook at 400°F for about 10-12 minutes, turning halfway through.

Enjoy: Let them cool slightly before diving in. These corn dogs are best enjoyed fresh but can be stored in the fridge and reheated in the oven or air fryer. Serve with sugar-free ketchup, mustard, or a chipotle mayo sauce.