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I created this coconut flour bread recipe for all my readers that need nut-free options. People have been asking me about how to make coconut flour bread for a long time. Most low carb bread recipes have nuts, which is a problem for those with nut allergies — and you can’t just replace almond flour with coconut flour, due to how absorbent coconut flour is. Personally, I make my fluffy keto white bread or almond flour bread most often, but this keto bread with coconut flour is a delicious alternative for those that can’t have nuts.
Even for those of us without allergies, you may be interested in this recipe if you have school-age kids, as many schools don’t allow nuts. I wanted a trusted coconut bread recipe that I can use for my own kids’ lunches, and this one works great for that!
One of my favorite parts about this bread is that even though it tastes delicious, it’s also loaded with good-for-you ingredients — like organic Eaton Hemp Hearts! Although plant-based, they contain complete protein, a solid omega 3:6 ratio, and are rich in antioxidants and minerals. I also use them to make hemp milk and for topping recipes like kale crunch salad and keto yogurt. Healthy bread never tasted so good!
Use code WHOLESOMEYUM to save 30%!
Why You’ll Love This Coconut Flour Bread Recipe
- Nutty flavor (without nuts!)
- Chewy texture with some multi-seed crunch
- 10 minutes prep time
- 3g net carbs per slice
- Naturally gluten-free, grain-free, and loaded with satisfying seeds!
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto bread with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eaton Hemp Hearts – Buttery little shelled hemp seeds loaded with healthy fats and nutrients. They add so much rich texture to this bread!
- Wholesome Yum Coconut Flour – Different brands vary in moisture level, consistency, and density, which can dramatically change the results. I used this flour to test this bread recipe — it’s finely milled and the flavor is not super strong.
- Eggs – This recipe uses a lot of eggs and whips them to create air pockets, so an egg substitute won’t work here. Use whole, large eggs.
- Additional Seeds – Sunflower seeds, pumpkin seeds, chia seeds, and sesame seeds. These mask the eggy taste, add crunch, and create a texture reminiscent of multigrain breads. See tips below if you want to use different or fewer types of seeds.
SWAP: Want to use different seeds?
Feel free to use different seeds in the same quantities, just make sure they are similar sizes. Too many large seeds will cause the coconut flour bread to fall apart too easily.
- Baking Powder – Helps the bread loaf bubble up.
- Sea Salt – Enhances the flavor.
- Flax Seed Meal – Helps the loaf stay together and adds a flavor similar to whole wheat bread.
- Butter – Butter creates the best flavor, but you could also use ghee or coconut oil. A butter-flavored coconut oil would make the best dairy-free substitute.
TIP: For chewy bread, add xanthan gum.
Add 1/2 teaspoon with the dry ingredients.
How To Make Bread With Coconut Flour
This section shows how to make keto coconut flour bread with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Combine dry ingredients. Stir together coconut flour, flax meal, seeds, baking powder, and salt.
- Add butter. Stir in melted butter until crumbly.
- Whip eggs. In a separate bowl, beat eggs at high speed until tripled in volume (this creates air pockets!).
- Combine. Fold eggs into batter and allow to thicken for a few minutes.
- Bake. Transfer batter to a lined pan and sprinkle seeds (including hemp seeds) on top, if desired. Bake until browned on top, tent with foil, and continue baking until an inserted toothpick comes out clean.
- Cool. Allow bread to cool completely in the pan. When cooled, lift bread onto a cooling rack.
Tips For The Best Coconut Flour Bread
What does coconut flour bread taste like? Let’s be real here. Many coconut flour bread recipes are dense and dry. Coconut flour can be a little challenging to work with, because it’s so dense and absorbs so much liquid. And it’s coconut-ty, which is delicious on its own, but not so much what you want in a simple sandwich bread.
That’s why I spent a long time (5 trials!) testing and perfecting this version. Here are my key tricks to making coconut flour bread that actually tastes good:
- Be careful not to break down the eggs. Beating the eggs until they triple in volume helps introduce air into the batter, so that your coconut bread isn’t too dense. But for this effect to work, make sure to fold (don’t beat or stir!) when you incorporate the eggs into the other ingredients.
- Round the top of the bread. Bread made with coconut flour will not rise much. It’s very different from traditional bread made with wheat. Until someone figures out how to make coconut flour bread rise, the next best thing is to add volume to the batter (see beating eggs above!) and rounding the top before baking.
- Wait for the batter to thicken. Coconut flour absorbs a lot of moisture, but it takes some time for this to occur.
- Cover during baking if needed. Usually, coconut flour bread is browned on top before it’s done inside. Simply tent it with foil and continue baking until done. The time when you need to cover can vary, but generally the total baking time stays close to the same.
- Let the bread cool. Like all low carb bread recipes, this coconut flour bread needs to cool completely to room temperature after it comes out of the oven. This helps form its structure, so that it doesn’t fall apart. It’s even better if you wait until the next day.
Storage Instructions
- Store: Keep on the counter for up to 2 days. After that time, wrap in parchment (not plastic wrap) and refrigerate for up to 5-7 days.
- Reheat: Serve at room temperature, or lightly toasted if the bread got a little moist.
- Freeze: Slice bread, freeze individual slices until solid, then transfer to a freezer-safe container for long-term storage. You can toast them in the toaster straight from the freezer.
Ways To Use Coconut Bread
Use this recipe for bread with coconut flour everywhere you would use conventional bread!
- Sandwiches – Try this bread in a keto BLT or keto peanut butter and jelly, or use it in a sandwich with keto chicken salad or avocado egg salad.
- Toast – Top it with strawberry chia seed jam, sugar-free blackberry jelly, sugar-free Nutella, or a scoop of peanut butter with a drizzle of keto honey.
- Croutons – Use the method in this keto croutons recipe and top keto chicken Caesar salad, spring mix salad, or chef salad.
- French Toast – Use bread to make keto French toast, then top with sugar-free nutella, keto whipped cream, or your favorite keto fruits.
More Keto Bread Recipes
You can make so many keto bread recipes with authentic taste and texture! Give these easy ones a try.
Recommended Tools
- Eaton Hemp Hearts – The best nutrient-dense seeds for a more filling bread.
- Hand Mixer – Essential for whipping fluffy eggs in this recipe.
- Loaf Pan – The perfect size for this keto bread with coconut flour.
Coconut Flour Bread Recipe
Coconut Flour Bread Recipe (Easy!)
This nut-free, low carb coconut flour bread recipe has delicious multi-grain taste! Keto bread made with coconut flour is great on sandwiches.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line a small 8.5 x 4.5 in loaf pan with parchment paper, with the paper hanging off the long sides.
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In a large bowl, stir together the coconut flour, flax seed meal, all the seeds, baking powder, and sea salt.
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Stir the melted butter into the bowl until crumbly and uniform.
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In another large bowl, beat the eggs on high using a hand mixer (or stand mixer) with a whisk attachment, until tripled in volume. Fold the eggs into the batter. Wait a few minutes for the batter to thicken.
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Transfer the batter to the lined pan. Round the top with your hands. If desired, sprinkle more seeds on top (optional).
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Bake the bread for about 50 minutes, until browned on top. Tent the top with foil and continue baking for another 15 to 25 minutes, until the bread internal temperature is 170 degrees F (77 degrees C).
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Let the bread cool completely in the pan without moving or slicing. Once cooled, run a knife along any edges of the bread that touch the pan, then lift out of the pan using the parchment paper hanging over the sides.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 slice (1/2 in thick)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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263 Comments
Pia
0I made this bread last week and will definitely be making it again. It is very flavourful and not egg-y at all. It slices and toasts well. Very thinly sliced and toasted remind me of crackers. Definitely my favourite low carb bread recipe!
Henry Ringor
0Appreciate it, thank you so much, I never tried yet but surely I am going to make it, thanks 😊
Joyce
0I’m allergic to eggs so can I substitute it with J U S T plant based eggs?
Wholesome Yum D
0Hi Joyce, Sorry, I have never tried to use that in this recipe, so I can’t say for sure if that would work.
Shirlet
0My system–no gall bladder–cannot handle as much fat as in bread recipes. would it be ok if I cut the fat back?
Wholesome Yum D
0Hi Shirlet, I don’t recommend cutting any ingredients in this recipe because it will most likely cause the bread not to turn out correctly.
Natasha
0I’m so glad I was able to find all of the ingredients needed for me to try this recipe. I’m glad I did it because it turned out delicious and healthy since it’s gluten-free. We just found our new favorite bread recipe!
Jess
0This is the best coconut flour bread recipe that I have ever made, thank you for sharing.
Jane R
0This is my go-to low carb bread recipe! It’s amazing and toasts really well too.
Sandra
0This recipe showed up in my inbox yesterday and I am rather intrigued by it after reading the comments about the bread. But I notice that it calls for unsalted butter, and then it has 1 tsp. of sea salt listed above it. Why not just use salted butter instead & leave out the sea salt? Looking forward to trying this recipe out because of so many positive reviews.
Wholesome Yum D
0Hi Sandra, I prefer to control the amount of salt that goes into my dishes so I choose unsalted butter and then add my own salt.
Holly
0Would I be able to make this bread without the seeds? Thank you for sharing! 🙂
Maya | Wholesome Yum
0Hi Holly, The seeds add a significant amount of bulk and absorb some of the moisture, so I’m not sure it would work if you omit all of them. Let me know how it goes if you try that. But if you just don’t have or like a particular type, you could for sure easily replace that type with one of the other seeds in the recipe and that would definitely work.
Kim
0This is one of the best gluten free bread recipes! I love this bread and the fact that I know all the ingredients going into it vs store bought GF bread that has weird ingredients. It has been life changing for me as my body can not tolerate gluten.
Chris
0This is by far the lightest and tastiest Keto bread recipe I have tried to date – thanks for sharing
Sarah
0Hi, I only have a larger loaf pan can I increase the recipe? May 1.5 times the ingredients?
Wholesome Yum D
0Hi Sarah, If you believe you will have room in your loaf plan, increasing the ingredients should work for you.
Abby Johnson
05 stars does not do this recipe justice! I would give it 10 if I could. The texture, taste, and overall quality is delicious. I’m hooked. Thank you so much for creating a delightful recipe!
Oma K
0Is there something I can substitute in place of some of the 12 eggs?
Wholesome Yum M
0Hi Oma, Unfortunately not. This bread needs the structure and moisture the eggs provide in this recipe. I hope you give it a try soon!
Kate
0Just amazing, I can only have one slice then I’m really full, loads of seeds, couldn’t always get everything listed but adapted (for UK), just brilliant. Like someone else, halved ingredients, next time just followed exactly, halfway through my second loaf, will definitely be making again, thank you
Claire
0Wow. This “bread” is great. I’ve been struggling on the Candida diet and this really helps expand my options.
I did half the recipe to make sure I liked it.
I used avocado oil instead of butter and followed all the tips.
Kellie
0Hi, I’d love to make this bread, but I’m unable to eat flaxseeds. Could I use chestnut flour or plain pea protein as an alternative? almond flour, psyllium husk, or other non gluten starches are not possible due to a bowel condition. Thanks.
Wholesome Yum M
0Hi Kellie, I have not experimented with either of these options, so unfortunately I don’t know if they will work. Please share your results if you decide to try it!
Brenda
0The only Keto bread recipe you’ll ever need for sandwiches! Does need to be toasted to taste great. No eggy flavor. Hearty filling bread.
Brenda
0Oops. meant to say it does NOT need to be toasted to taste great.
Lena
0Hi! If I grind flaxseed at home is that good enough to use for the flax seed meal? Or should I buy store bought flaxseed meal?
Wholesome Yum M
0Hi Lena, If you have a high power blender or a spice grinder, then it should work fine to make your own at home.
Gemma
0This keto bread recipe makes me so happy. Super easy to make and filling. One question, can you keep it in the fridge for a week? (it may not last that long- but I’d love to know!) I’m going to try and add fennel seed for the next batch. 🙂 Thanks for a great recipe!
Wholesome Yum M
0Hi Gemma, Yes, you can store this bread in the fridge for up to 7 days. I recommend wrapping it in parchment for the best storage option.
Cherene Kruger
0Came out perfectly – hubby loved it so easy
to bake it once a week to satisfy our bread cravings is perfect! I added extra pumpkin seeds and did not measure butter whole I put in 2/3 cups melted but it came out amazing! Thank you for the great recipe.
Joy
0My first time trying Keto bread. I love REAL bread, and I miss sandwiches. I looked through a LOT of recipes and read dozens of reviews before deciding on this one, and it did not disappoint! It is a very different texture than many other breads I’ve eaten – don’t expect anything near your simple white bread or even a nutty wheat. More like the texture of a “date-nut” bread (moist, tight, crumb but without the sweetness). No eggy flavor despite the large number of eggs. For me it was a perfect sandwich bread. I was able to slice it easily without it falling apart into 19 thin slices, and I froze them individually. I have used it for bread & butter with my breakfast, for sandwiches with my lunch, and even as crackers when serving cheese to my friends (the bread is so flavorful that it makes a nice accompaniment to cheese even though it is not crispy).
I didn’t have the variety of seeds as called for in the original recipe, so I made the substitutions recommended in one of the reviews – Gail wrote: “I did not have pumpkin seeds or hemp seeds on hand. So doubled the sesame seeds, 1/4 cup chia, added a scant 1/4 cup of psyllium (no purple bread!), and less than 1/4 cup of almond flour to replace pumpkin and hemp seeds and make sure the bread had adequate structure”.
It was perfect!
Sarah
0Hello, I just wanted to say thanks for this recipe, it helped me quite a lot get my keto bread right. I would also like to add that even though I found the recipe useful, the website itself is so very annoying with the headed moving quite a lot as we scroll up and down, the pink “get it now” box nudging at us constantly, it almost makes me feel anxious for not taping. The various pop-up windows, the videos that start automatically and the very high number of ads just don’t want to make me want to come back here which is a shame because the extensive content is clearly very useful.
Wholesome Yum M
0Hi Sarah, Thanks so much for your input! I have created a plus version of the website, which includes browsing the site without ads. If you are interested, you can read more about it here: Wholesome Yum Plus.
Nick
0Sorry, I work metric. How do you measure a 3/4 cup of solid butter, please?
Wholesome Yum M
0Hi Nick, You can switch from US cups to metric in the recipe card. 3/4 cup of butter is 170.25 grams of butter. Enjoy!
Jennifer Lichtenberg
0I was very pleased with the way this turned out. I love the texture and the denseness and the crunchiness of the seeds. I just made myself an open-faced sandwich and it turned out delicious. The only thing I would change is I would add a 1/2-1 teaspoon of sweetner to boost the flavor a bit and give it a slight sweetness. It came out like the picture and is like real bread! Wholesome Yum is one of my go-to places for quality keto recipes.
Shauna
0Thanks for the recipe! Could I replace the butter with coconut oil?
Wholesome Yum M
0Hi Shauna, Yes, coconut oil will work great in this recipe!
Gitana Ramonas
0anybody tried to make this bread in the bread machine?
Wholesome Yum M
0Hi Gitana, This recipe might work if you use the ‘quick bread’ setting, but I haven’t tried it myself. Let me know if it works!
Carmen Chaves
0Amazing. Taste like regular bread I added 2 tsp of sorghum and no hemp seeds It slides perfect. Wow. No Egg or coconut taste on mine. Thank you sooo much we are super happy.
Joanne
0I made this bread yesterday. My son (12) helped by whisking the eggs whilst I mixed the dry ingredients. It was a doddle, so easy. It turned out a dream and after 4 hours (lots of willpower) I sliced 2 slices with ease from one end. It was delicious. My son tried it too and we both made the same comment, more salt (but then I had put a very scant/less than a tsp in, so my fault!). Later that evening I sliced up the rest – I got 19 slices out of it. I froze all but 1 slice which I kept overnight in the fridge and had toasted this morning – still delicious. Thank you for posting this recipe, it will be a firm favourite of mine as now I know I have something I can grab from the freezer for my packed lunch at work. I too like all the comments and tips and in recipes I don’t want them I use the ‘jump to recipe’ option 🙂
B Masters
0I am eating low histamine due to an eczema outbreak — which also means low carb. I normally cook with almond flour, but cannot while I’m healing, nor can I have yeast. Coconut flour is much trickier to bake with and this recipe really addresses all its pitfalls and make for delicious bread. Admittedly I am normally a skipper and just hit the “skip to recipe” button. But I am convinced this bread would have turned out as delicious as it did had I not followed all the tips. Including cutting it up and freezing slices. Go for it. I always eat any bread toasted and this toasts very nicely. Like a little dream.
Kate
0Wholesome Yum, thank you for sharing this recipe. I just popped mine into the oven, and I’m ecstatic to share that it looks just like the pic in the recipe. I decided not to add hemp or chia seeds, but went to town with the pumpkin, sesame & sunflower seeds. I can’t wait to taste this masterpiece!!
Chi
0Hi, thanks for the recipe. Just a couple questions– hmmm 12 eggs seems like quite a lot?! Can you explain why it takes so much? Is there another recipe that uses less and just more flour? Also, when using chia seeds, might it work better to rehydrate the seeds first and get them plump before adding them? Actually also a general question, would you also soak raw seeds first before mixing them into the batter? How does that work in terms of nutritional value? JUST CURIOUS!! Thanks in advance for any feedback.
Wholesome Yum M
0Hi Chi, Coconut flour can be very absorbent and gritty, so it needs the eggs to properly bind and hydrate the flour. There is no need to hydrate the chia seeds before adding to the recipe. If you struggle to digest nuts or seeds, then sprouting may benefit you. Sprouting doesn’t change the nutritional value, but it does break down the phytic acid in nuts and seeds which prevents absorption. Please note that if you choose to sprout your nut or seeds, they will need to be purchased in raw form. If you are interested in a bread recipe that uses fewer eggs, then I suggest trying my recipe for Almond Flour Bread.
Regina
0I am about to prepare this recipe but am surprised with the high quantity of eggs. Is it really 12 eggs for a small quantity of this Keto bread? Thank you to clarify
Wholesome Yum M
0Hi Regina, Yes 12 eggs is correct.
DWAIN ERHART
0I would really like to try some of these recipes. However, I find it difficult to determine the net carb count. Is there a reason that many of your recipes do not have this listed? Like I said, I would try them but not knowing how much I can eat for the carbohydrates makes me avoid them all.
Wholesome Yum M
0Hi Dwain, The net carb count is listed for every recipe in the recipe card – it’s below the instructions. I hope this helps!
Karen
0This recipe looks great!
But I’m wondering, does 3 cups worth of ingredients and a dozen eggs really fit into one small loaf pan???
Thanks.
Wholesome Yum M
0Hi Karen, Yes, it all fits in the pan! Enjoy.
C hill
0Where the recipe?
Wholesome Yum M
0Hi C Hill, The recipe is about 1/4 way down the page. If you cannot see it, you may need to turn off your browser’s ‘reader mode’ to be able to view it.
Christine Spencer
0A very dense pleasant bread almost like a whole wheat, all of the seeds are very nice in here! It sliced well after cooling and holds up great to cream cheese! Very happy to find this bread!! was wonderful that my sister gave me a whole bag of seeds that were to go in here including hemp, Chia, ground flax, so I put them all to good use!! Thanks so much for the recipe!!
Sheryl
0Hi Maya, First of all, a great recipe. Worked very well even for a novice chef like myself. (I did scald myself while trying to tent but no fault of yours lol). Thanks! However, my bread turned bad on the 4th day. I made it on Tuesday, kept it in the refrigerator on Wednesday, didn’t touch it on Thursday and tried to eat one slice on Friday but it was gummy and sour what do you think could have been the reason? had to throw the rest away. so sad!
Melissa
0Hi Sheryl, Did you let your bread fully cool before storing it in the fridge? If it is too warm when it goes into the fridge, it can turn gummy in the center.
Sheryl
0Hi! I did. I even waited till the next day hence it was definitely cooled. Not sure if that was the problem? I thought I could at least leave it overnight on the counter before refrigerating it the next day. 🙁 So sad that half of it was thrown away.
Wholesome Yum M
0Hi Sheryl, I am so sorry this bread didn’t turn out well for you. I would check the expiration on your seeds used in the bread. If any are expired, then it would defiantly affect the taste.
Margery Lynch
0Hi,
My doctor put me on an egg-free, nut-free, dairy-free, gluten-free, yeast-free, sweetener-free diet. I have tried many coconut flour bread recipes with many different egg substitutes. They all fail, do not rise, and most do not finish cooking in the middle, ending up with a gummy center even after several hours of baking. I tried your recipe. which calls for 12 large eggs, with a variety of egg substitutes. It was definitely tasty, but it rose only slightly and didn’t hold together. Flax eggs will only work for recipes calling for 1 or 2 eggs. Ener-G egg substitute doesn’t work either for so many eggs. Can you please create some coconut flour recipes without eggs or dairy that bind and actually rise? It could be simple or require a lot of ingredients. I don’t care. I miss bread. Does anyone out there have a recipe that fits my restrictions? By the way, I live near Denver, a mile high, and have a 1-year-old LG oven. Thank you so much.
Wholesome Yum M
0Hi Margery, That’s a tall order, but I’ll see what I can come up with!
Kim Labreche
0I would like to try these as bagels instead of a loaf. How long would you recommend cooking and at the same temperature?
Wholesome Yum M
0Hi Kim, I have not experimented with baking this bread in a donut/bagel pan, so I am not sure how they would turn out. My recommendations would be to grease the pan well, bake at the same temp listed in the recipe card, and check them for doneness around the 25-minute mark. Best wishes!
Carol
0Would beating the egg white and folding in the egg yolks make the bread any lighter or fluffier?
Wholesome Yum M
0Hi Carol, I have not experimented with just whipping egg whites in this recipe, so I’m not sure if it would improve the texture or not. Please let us know how it turns out if you decide to try it!
Joan
0What is the salt content of the bread. . There are so many ads they cover up the box in which people are to write.
Wholesome Yum M
0Hi Joan, I don’t know the sodium content of this bread, but if you would like to find out you can enter the recipe into an online recipe calculator. I hope this helps!
Joan
0There is just too much talking in your recipe. Just post the ingredients, how to make it and the information about carbs, etc. The recipe looks very enticing and I’m going to try it. But about 1/3 of the talking could be eliminated. Many of us would pass this by because of all the verbiage.
Maya | Wholesome Yum
0Hi Joan, I try to provide useful tips and information in my posts, but feel free to use the “jump to recipe” button at the top to skip directly to the recipe. Hope you enjoy the bread.
Sylvia Sanchez
0I really appreciate the options of reading helpful recipe tips and tricks when interested. I also notice the “jump to recipe” which helps people get right to it (and this helps depending on how much time one has). Thank you, Maya for always providing both!
Mary C Ekroos
0I agree! I like the option of reading the GREAT Tips! Thanks for providing the option. I also like being able to see the metric amounts, especially for things like flour or cheese, since the weight can change by the “packing down” of the ingredients, would it be possible to include both on the recipe? Just a thought, since I print out or refer to both during measuring & cooking! Thanks again! Mary
Wholesome Yum M
0Hi Mary, There is not currently a way to print out the metric and US cup versions without printing the recipe twice, but that is a great suggestion!
Leonora Parker
0I love the talking and learning a lot about a very different way of cooking. Priceless information – all for free. THANKS!
Barbara
0Can you give measures in grams for European bakers please?
Wholesome Yum M
0Hi Barbara, In the recipe card you can switch between US cups and Metric ingredient measurements.
Eunique
0I love this recipe! It’s my first time to bake. I used only half of the ingredients just in case it doesn’t turn out fine, at least I wouldn’t waste lots of ingredients. But I’m glad the bread turned out a success! Although there’s a bit of eggy taste, the nuts made the bread crunchy and yummy! I like my bread a bit sweet so I added a bit of stevia sweetener to the bread but I think it didn’t kick in much so next time, I’ll add more sweetener and see what happens.
Claudine
0Hi, how do you double your eggs, i mixed but they don’t double. Do I separate the yolk?
I will try again.
Wholesome Yum M
0Hi Claudine, Please take a moment and check out the video in the recipe card. Basically, you whip the eggs until you get enough air and volume in them to double (or triple) the amount.