In a large pan, sauté the shallots in the avocado oil over medium heat for about 3 minutes. Once the shallots have softened, add the sliced mushrooms and a pinch of salt. Once the mushrooms begin to soften, stir in the garlic and cook until it is fragrant.

Add the spinach to the pan in batches, one large handful at a time. Stir, allowing the first batch to wilt before adding the next. Once the spinach is wilted, drain any excess liquid from the pan.

Add in the coconut milk, black pepper, coconut flour, and another pinch of salt. Stir until combined and the coconut flour begins to thicken the sauce.

Add in the coconut cream and lemon juice and stir until a sauce forms. If you’d like your sauce to be thicker, you can either remove the spinach from the pan using a slotted spoon and cook the sauce down, or place the pan into a 350 degree Fahrenheit (175 degree Celsius) oven for about 10 minutes.

Taste and adjust seasoning. Optionally top with grated parmesan cheese. Serve this creamed spinach with your favorite protein, like a nice steak or piece of chicken.