Step 1. Preheat the oven to 325 degrees F and cover a large rimmed cookie sheet with a Silpat mat.
Step 2. Add the cream cheese, eggs, vital wheat gluten, salt, and pepper to a blender and blend for 1 minute on high.
Step 3. Pour the batter onto the Silpat mat. Rock the cookie sheet back and forth until the batter forms a rectangle. The batter will be very thin.
Step 4. Bake for 5 minutes, or until just set. It should not be browned at all.
Step 5. Remove from the oven and allow to cool on the pan for 10 minutes before cutting into strips.
Step 6. These are best if they are gently simmered in a sauce or broth for a few minutes.
YEP, JUST 10 MINUTES.
AND DID I MENTION THAT THESE KETO EGG NOODLES ONLY TAKE 10 MINUTES TO MAKE?
SO IT’S THE PERFECT LOW CARB EGG NOODLE, NO MATTER HOW LAZY YOU MAY BE.