Keeping crackers fresh

Hi all, I'm new here. Had a heart attack in April and consequently decided to reduce my weight (14st7lbs, BMI 30). I went from not eating much, to low carb (but consuming oats like I was told to), to LCHF without grains about 10 days ago. I'm down to 12st, BMI 25, plan to drop another stone or so.

My question. We made our first flaxseed crackers yesterday, and they were tasty, although some were a little biscuity. We put them in a plastic container and this morning they have lost their crisp and are more like bits of flatbread.

Is it likely down to the container not being airtight, or are we doing something wrong?

[TheAwfulToad Ambassador]

I have no idea, although I did manage to keep some "flourless" tortillas in edible condition with clingwrap.

Personally,I've found low-carb carb substitutes to be way more trouble than they're worth. I would suggest rethinking your meals and eating habits so that they're inherently based around veg, meat, eggs and dairy. Once you've got this in hand and you're comfortable with it, you'll be able to re-introduce things like proper bread as an occasional treat.

Well done on your progress since April, by the way

[Subtle_badger]

I know this is pretty useless to you, but I haven't bothered making keto crackers either, so can't answer your original query.

But I have found that zucchini/courgette or cucumber sliced diagonally (to make bigger slices) makes excellent replacement for crackers. It obviously tastes completely different, but it's good with a chunk of paté or a smear of cream cheese and slice smoked salmon.

Also, if it's just for snacking, parmesan splats/crisps are tasty treats, and very low carb. They keep fresh in an airtight container. I wouldn't put cheese on them, because that would be literally crazy!

[Hidden in reply to Subtle_badger]

Thanks. I'll give the courgette slices a go. Agree with the parmesan crisps - very tasty.

[SewMore]

Well done on your progress so far. Unfortunately I don’t know either; I tried making keto seed crackers, and kept them in a glass storage container with an air tight lid, they are still crunchy- but after the first two days I couldn’t face eating them again - I just didn’t like them enough and would rather just have the cheese alone. I’ve made a nuts and seeds mix, which I sometimes eat with cheese. Now I have the remaining flax seeds that I need to do something with 😊 What recipe did you follow?

[Hidden]

My partner did it so I can't confirm quantities, but it was ground flaxseeds, sesame seeds and water. We needed to find something to snack on with a small bit of hummus. I suspect 'air tight' must be essential to keep them crispy.

[SewMore in reply to Hidden]

I have those ingredients, so I will have another go at it 😉 I had made this recipe dietdoctor.com/recipes/keto...

[Midori]

I save the little packets of Silica gel which come with electronic goods , shoes and handbags. If you heat the pack gently on a very low heat, then put them in with your crackers the will absorb the moisture and keep them fresh.

It is extremely important to make sure biscuits and cracker are absolutely cold before packaging them.

Cheers, Midori

[Hidden]

Thanks Midori, that's a good idea.