Whisk cream cheese and 1 egg until well combined. Whisk in xanthan gum, and continue whisking until smooth, then incorporate the remaining eggs, one at a time, and finally add salt, oregano, basil, garlic powder, and almond flour.
Pre-heat oven to 320˚Line two baking sheets with parchment paper.
Pour the egg mixture over baking sheets, and spread as thinly and as evenly as you can, in a square or rectangular pattern.
Bake for 10-12 minutes, until opaque over the top and the edges have shrunk in.
Remove from oven and allow to cool slightly.
Begin to peel away from the baking sheet and flip over.
Once cooled, slice very thin with a sharp knife.
Transfer to a plate or tray.
Allow linguine to air-dry for a few hours before adding to your sauce.
