In a small saucepan combine frozen berries, ⅛ cup of Lakanto sweetener and a pinch of salt over medium heat. Bring mixture to a boil, smashing the berries as they soften. You don't want large chunks of berries…keep smashing until the strawberry sauce is fairly smooth. Cook over medium-low heat, stirring frequently, for about 10 minutes or until the mixture is thick and the consistency of loose jam with no large chunks. Set aside to cool. This should yield about ⅓ cup of jam.
To Prepare the Muffins
Preheat oven to 350 degrees and grease or spray a regular muffin tin.
Using a stand mixer and a whisk attachment, add 6 eggs to the mixing bowl and whip until light, foamy and tripled in volume. This can also be done with a handheld mixer but use a large bowl to prevent splatter!
Switch to a paddle attachment if using a stand mixer. Add almond and coconut flours, salt, sweetener, baking powder and baking soda to eggs and mix on medium speed till combined, scraping down sides at least once. Add sour cream, butter, and extracts to the batter and mix again till combined.
Stir the cooled strawberry jam gently into the batter until just incorporated. Scoop the batter into the muffin tins, filling them about ⅔ full. Sprinkle sliced almonds on top of each muffin and bake for 20 minutes or until done. Cool about 10 minutes and carefully remove from pan. Serve warm with butter or almond butter! Muffins should be stored in a covered container in the fridge and also freeze very well!