Combine the sliced strawberries, monkfruit sweetener, vanilla extract (and lemon juice if using) in a small sauce pan over medium high heat. Bring the mixture to a simmer, while stirring occasionally.

Reduce the heat to medium to a light simmer (not a rolling boil) for 10 minutes, stirring and mashing the strawberries as they cook. The berries will reduce and the mixture will thicken.

Cook for another 5-10 minutes until the strawberries have reached your desired consistency.

Cool the strawberry mixture completely.

In a large mixing bowl whisk together almond flour, coconut flour, baking powder, baking soda and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in the egg, sour cream, and vanilla extract.

With mixer set on low speed slowly add in flour mixture and mix until combined.

Wrap the dough in plastic wrap and shape into a round disk. Chill for a minimum of 2 hours, preferably overnight.

When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a small cookie scoop and place on a silicone lined baking sheet.

Use your thumb or the back of a teaspoon to press a well into the cookie. Add a teaspoon of the strawberry sauce to the cookie (see photo in post).

Bake for 9-11 minutes. Remove from the oven when slightly undercooked, it will finish baking as it cools. Allow the cookies to cool completely.

Sprinkle with confectioners Monkfruit sweetener if desired.