Melt the coconut or ghee in a heavy skillet (cast iron preferred) set over medium-high heat.
When the fat is nice and hot, add the chopped mushroom and cook until golden and fragrant, about 2-3 minutes.
Add the chopped almonds and continue cooking for about a minute, then throw in ground beef, salt, white pepper and chili pepper flakes and cook until the meat is completely browned and cooked through, about 5-6 minutes.
Add olives, capers and almond butter and stir until well combined.
Finally, toss the chopped spinach right in and stir delicately until it’s completely wilted and well distributed.
Transfer to a bowl and serve immediately.
Garnish with crispy lardons for bonus keto points!