Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, baking powder, and salt to create the dough base.
1 cup almond flour, 1 teaspoon baking powder, 1 pinch salt
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fingertips to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces.
4 tablespoons unsalted butter
Stir in the shredded cheese if using, then add the beaten eggs gradually, mixing until a soft, cohesive dough forms. Avoid overmixing to maintain flakiness.
1 cup shredded cheddar cheese, 2 large eggs
Turn the dough onto a lightly floured surface and knead briefly to bring it together. Roll the dough into a rectangular shape roughly 1/4 inch thick using a rolling pin.
Fold the rolled dough into thirds like a letter, then again into a rectangle, repeating the rolling and folding process 2-3 times to create layers. Cut the folded dough into triangles suitable for croissant shapes.
Place the shaped croissants onto the prepared baking sheet, space them evenly, and bake for 15-20 minutes or until they are golden brown and flaky. Remove from oven once done and cool slightly before serving.
