Preheat your oven to 300 degrees F (150 degrees C). This lower heat sets the noodles gently without drying them out.

Add the cream cheese, butter, almond flour, eggs, and turmeric to a blender or Magic Bullet. Blend until completely smooth, about 30 to 45 seconds. The batter should be pale, creamy, and lump-free. Blend an extra 15 seconds if you still see streaks.

Line a baking tray with a silicone baking mat or lightly oiled parchment paper. Pour the entire batter onto the tray and use a spatula to spread it as thin and even as possible, reaching all the way to the edges.

Bake for 8 minutes. The sheet should look set and barely golden at the edges but still pale in the center. Remove at exactly 8 minutes even if it looks slightly underdone. Overbaking causes cracking when rolling.

Let the baked sheet cool on the tray for 3 to 5 minutes. Gently peel it off the mat and roll into a loose log. Use a sharp knife to cut into your preferred noodle width. Unroll and separate the noodles, then place into a bowl ready to serve.

Optional pasta machine step: Cut the cooled sheet lengthwise in half to create two long strips. Feed each through a pasta machine set to a spaghetti-like width for thin, uniform keto spaghetti noodles.