Combine almond flour, baking powder, and a pinch of salt in a mixing bowl. Add softened cream cheese and mix until well incorporated, forming a sticky dough.
Add cold, small cubes of butter to the dough. Using a pastry cutter or your fingertips, cut or rub in the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Add cold water gradually and knead the dough briefly just until it comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
Preheat the oven to 375°F (190°C). Lightly flour a clean surface and roll out the chilled dough into a rectangle approximately 1/4-inch thick. Fold the rectangle into thirds as you would a letter, then roll out again to roughly the same size.
Cut the layered dough into triangles or rectangles. Roll each piece from the base to the tip to form croissant shapes. Place the shaped croissants onto a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with sesame seeds or coarse salt if desired.
Bake in the preheated oven for 15-20 minutes, or until the croissants are golden brown and flaky. Remove from the oven and let cool slightly before serving.
