METHOD

1. Preheat the oven to 180ºC. 
2. In a large bowl, combine the butter, erythritol and cashew butter. Add one egg at a time, mixing well after each. Set aside.
3. In a separate bowl, combine the almond meal, spices, salt and baking powder and mix well. 
4. Add the dry mix to the wet and fold together. 
5. Grease a mini loaf tin and fill with the mixture, being careful not to overfill as the mixture will rise in the oven. 
6. Bake for 30–35 minutes or until a skewer inserted comes out clean. 
7. To make the frosting, add the cream cheese, cream and lemon juice to the blender or food processor. Blend until combined. You can also do this with a stand mixer or electric beaters. 
8. Add in the powdered sweetener and blend until combined. Stir in the vanilla bean. Depending on the temperature, if the icing is too runny, simply place in the fridge while you let the bars cool. 
9. When gingerbread bars are cool, spread on the cream cheese icing and top with a star anise to serve.