Measure out and prepare all of the ingredients.

In a saucepan over low heat, add in the heavy cream, chopped chocolate, and allulose.

Stir constantly so the mixture doesn’t burn. Let it cook for one minute. Remove from heat and whisk the vanilla extract and collagen in until combined well. Set aside to let cool.

In a mixing bowl, add the room temp butter and softened cream cheese. Beat this together until combined well.

Add the chocolate mixture into the cream cheese mixture a little bit at a time, mixing to combine well after each addition. Do this until all of the chocolate mixture has been used up.

Line a baking pan with parchment paper. Spread out the fudge into the baking pan. Smooth it out with a spatula. Let sit in the fridge for two to three hours.

Once fudge is cooled and in solid form, remove from the pan and cut with knife.