One great thing about this particular postpartum experience is all the amazing support I have recieved. When I had my first daughter I got meals and felt completely loved on, but with number two, I guess the fellow Mama’s out there just know it’s that tiny bit harder, having to wrangle a toddler AS WELL as deal with the ins and outs of newborn life. Anyway, the nurturing meals and goodies have been flowing and a friend gifted me some delicious Coconut & Almond Keto Cookies (her name) and they were so yummy so I had to make them again!
In typical Nicky style I’ve adapted the recipe, but hope you like it too. Perfect dunked in a cuppa when you get a quiet moment x

Servings |
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Ingredients
- 2 cups almond flour
- 1/2 cup desiccated coconut
- 3 Tbsp tapioca flour
- 2 tsp baking powder
- 1 pinch salt
- 1/4 cup stevia (if keto) or coconut sugar
- 1 tsp vanilla essence
- 1/4 cup coconut oil, melted (or avocado oil works here too)
- 3 Tbsp plant based milk (I used almond)
Ingredients
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Instructions
- Heat oven to 180 degrees and line a baking tray with baking paper.
- Mix all dry ingredients together, then add wet ingredients and combine well.
- Roll into 16 small balls and place on baking tray, flatten with your palm or a fork.
- Cook for 18 minutes, or until lightly golden.
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