Whisk cream cheese and 1 egg until well combined. Whisk in xanthan gum, and continue whisking until smooth, then incorporate the remaining eggs, 1 at a time, and finally add salt 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 into thin strips with a pizza cutter or sharp knife.

Transfer to a plate or tray.

Allow the fettuccine to air-dry for a few hours before adding to your sauce