Preheat oven to 350ºF and line a medium baking sheet with parchment paper. Stir together almond flour, coconut flour, baking powder and sea salt in a medium mixing bowl. Using a hand mixer, beat together butter and granulated erythritol in a medium mixing bowl until butter is thoroughly mixed. Add eggs and vanilla extract and beat until just combined. Gradually beat in flour mixture until combined.

Roll dough into 12 small balls and place onto baking sheet 2 inches apart. Bake for 14 minutes. Cool for 10 minutes.

While donut holes cool, heat coconut butter, almond milk and coconut oil over medium heat in a double-boiler. Once melted, stir in confectioner’s erythritol until dissolved.

Transfer donut holes to a cooling rack placed over a baking sheet. Dip each donut hole in the glaze to coat evenly and place onto a cooling rack to allow the glaze to drip off. Place in a cold spot to set glaze for 20 minutes.

Scoop about ⅓ cup of cottage cheese into one side of 6 MPOF snack containers. Top with berries and a few almonds. Add 2 donut holes to the remaining side of containers.