1. Pre-heat oven to 300 degrees F. Line a large rimmed cookie sheet with a silpat cooking mat or a sheet of parchment paper. 2. Spray with cooking spray. 3. Add eggs, cream cheese, and salt to a food processor or high-powered blender and process until smooth, 1 minute. Add Psyllium Husk Powder and process for 1 minute more before serving.
4. Quickly spread the mixture onto the cookie sheet with a spatula. Spread the batter from edge to edge. Add a piece of parchment paper on top and use a roller to flatten out the batter more. Leave the parchment paper in place. 5. Bake for 10-12 minutes until firm, but not browned. 6. Allow to cool enough you can handle the sheet of noodles. Roll the sheet of dough tightly and then slice it into individual noodles.
Add some sugar-free tomato sauce, and you’ll have a 5g net carb dinner that is ready in less than 30 minutes. Make yourself some classic chicken noodle soup. Or even use the noodle dough to make a fancy Beef Stroganoff.