Comments on: Suuuper Flakey Cream Cheese Crackers 🧀 gluten free & keto

By: Stew

Stew — Mon, 11 Apr 2022 02:13:49 +0000

In reply to Dana.

Dana, add a dessicant packet to your storage container. You can get food safe (and reusable) ones on Amazon.

By: Paola van der Hulst

Paola van der Hulst — Mon, 26 Apr 2021 21:51:42 +0000

In reply to Hira. No, it would melt!

By: Hira

Hira — Mon, 19 Apr 2021 10:10:39 +0000

can this dough be pan fried?

By: Paola van der Hulst

Paola van der Hulst — Fri, 19 Feb 2021 17:39:33 +0000

In reply to Dana. Hi Dana! Sounds like you got some humidity into them while storing (this can vary depending your climate etc), but an airtight container at room temp is generally enough. Otherwise, if they do go soft, you can simply re-bake them for about 5 minutes and they'll crisp back up ;)

By: Dana

Dana — Tue, 09 Feb 2021 21:04:21 +0000

I made these in their delicious however I had a question. How do I get them to be crispy or crunchy a couple days later? I made enough crackers to last me for a while but after they cooled down enough they’re now soft.

By: Patty Nardi

Patty Nardi — Thu, 29 Oct 2020 16:54:08 +0000

In reply to Jami. I use a whisk.

By: Patty Nardi

Patty Nardi — Thu, 29 Oct 2020 16:51:47 +0000

In reply to Kris. I use a whisk.

By: Paola van der Hulst

Paola van der Hulst — Mon, 20 Apr 2020 18:55:38 +0000

In reply to sapna. Maybe try blind baking the pie crust next time for pie? xo!

By: sapna

sapna — Mon, 20 Apr 2020 09:43:55 +0000

Just used the recipe amazing really love the crackers, did not really like this as pie crust as it became very soggy, but as crackers…….they are CRACKING ……AAAAMAAZING

By: Kris

Kris — Thu, 27 Feb 2020 20:27:38 +0000

I don't have a food processor. How would you suggest that I combine the ingredients? Thanks in advance