Pistachio Rose Water Cake

This keto-friendly Pistachio Rose Water Cake recipe is simply gorgeous -- moist and flavorful, it is drenched in home made syrup and adorned with crushed pistachios & rose petals. 
What you need:
For the Cake:
  • Classic Yellow Cake Mix
  • 1 pack sugar free pistachio pudding, dry mix
  • 3 eggs
  • 8 tbsp unsalted butter, melted 
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • Pistachio, crushed, for decor
  • Rose Petals, edible, for decor

    For the Simple Syrup:

    • 1 cup allulose
    • 1/2 cup water
    • 1/2 tsp lemon juice
    • 1/2 tsp rose water* optional
      1. Prepare the simple syrup by combining the allulose, water and lemon juice in a small pot over medium heat. Stir every few minutes until allulose is completely dissolved and syrup thickens as it bubbles, about 15 minutes. Set aside.
      2. Preheat the oven to 325°F. 
      3. Tear open one bag of the Classic Yellow Cake Mix.
      4. Mix in the pistachio pudding dry mix.
      5. Combine the egg, butter, milk & extract until well blended. 
      6. Spray or butter your bundt pan & pour batter in. 
      7. Bake for 45-50 minutes or until a toothpick comes out mostly clean with some moist crumbs.
      8. Cool for 15 minutes in the pan then invert onto a wire rack or serving plate. Pour the cool syrup onto the Cake & decorate with pistachios & rose petals. 
      9. Enjoy.