Dessert is meant to be enjoyed, and you shouldn't have to feel weighed down afterward, especially on hot and muggy summer days. This key lime mousse is sugar free, low carb, and packed full of protein - yes, protein! So go ahead, have one for breakfast. You'll never guess its so healthy because it tastes so good. —Christy Boston's Kitchen
In a stand mixer with the whisk attachment, beat the cream, stevia, and essential oil until stiff peaks form. Set aside.
Using a clean bowl, beat the egg whites with the whisk attachment of a stand mixer at high speed, until stiff peaks form. You want the egg whites to be very fluffy! When the egg whites begin to collect inside of the whisk, then they are ready. This should take about 5 minutes.
Fold the lime zest into the whipped cream, then divide the whipped cream into two equal portions. Fold the first portion of the whipped cream into the egg whites and gently incorporate with a rubber spatula until the egg whites reduce in size to about half. Fold in the remaining whipped cream until well mixed throughout, but be careful not to over-stir.
Carefully spoon the mousse into a piping bag with the star attachment. Pipe mousse into six small serving dishes, then garnish each with a small sprinkle of lime zest and a sprig of fresh mint. Refrigerate immediately and chill for a minimum of 15 minutes, but not more than 3 hours, before serving.