Start by preparing a square baking dish so the fudge can be removed easily later. Take a piece of parchment paper large enough to cover the bottom and extend slightly over the sides of the dish. Press the parchment paper gently into the corners so it fits smoothly without folding too much. Leaving a little extra paper hanging over the edges will act like handles, making it easier to lift the fudge out once it has chilled and set.

Place the softened cream cheese into a large mixing bowl. Using an electric mixer or a whisk, beat the cream cheese until it becomes completely smooth and creamy with no visible lumps. This step is important because any lumps in the cream cheese will affect the texture of the final fudge. Continue mixing for about one to two minutes until the mixture looks silky and spreadable.

Add the powdered keto sweetener, vanilla extract, and bubblegum flavor extract into the bowl with the cream cheese. Begin mixing again on medium speed so the sweetener blends evenly into the mixture. Scrape down the sides of the bowl with a spatula to make sure everything gets incorporated. Continue mixing until the ingredients are fully combined and the mixture becomes smooth, sweet, and lightly aromatic from the bubblegum flavor.

In a separate clean bowl, pour the heavy whipping cream. Using a whisk or electric mixer, whip the cream until soft peaks begin to form. This means when you lift the whisk, the cream forms a soft peak that gently folds over itself rather than standing stiff. Whipping the cream properly creates the light, fluffy “cloud” texture that makes this fudge soft and airy instead of dense.

Using a silicone spatula, gently add the whipped cream to the cream cheese mixture. Carefully fold the whipped cream into the mixture rather than stirring aggressively. To fold, slide the spatula underneath the mixture and lift it over the top repeatedly. Continue this gentle motion until the mixture becomes fully combined while still looking light and fluffy.

If you want the classic bubblegum look, add a very small drop of pink food coloring to the mixture. Mix slowly and gently until the color spreads evenly throughout the mixture. If you prefer a deeper shade, add another tiny drop and mix again, but avoid adding too much so the color stays soft and pastel.

Pour the prepared mixture into the parchment-lined baking dish. Use a spatula to spread the mixture evenly across the surface so the layer is smooth and level. Take your time smoothing the top so the fudge sets nicely and is easier to cut into neat squares later.

Place the baking dish carefully into the refrigerator and allow the fudge to chill for at least two hours. During this time the mixture will firm up and develop a soft fudge-like texture. For best results, avoid moving the dish while it chills so the surface stays smooth.

Once the fudge has completely set and feels firm to the touch, remove the dish from the refrigerator. Use the parchment paper edges to gently lift the entire slab of fudge out of the dish and transfer it onto a clean cutting board.

Using a sharp knife, slice the fudge into small even squares. Wipe the knife between cuts if necessary to keep the edges clean. Arrange the squares on a serving plate and serve chilled so the fudge keeps its creamy texture and refreshing bubblegum flavor.