Beat the eggs, heavy cream, water, and vanilla extract in a bowl
Whisk in the heavy cream, water, and vanilla extract.
Blend in the coconut flour until mixture is very smooth.
Ladle in about ¼ cup of the batter in a lightly oiled non-stick skillet. Swirl around in a thin even layer. Cook over low heat for about a minute. Flip and cook for a few more seconds. Continue cooking until rest of the batter is used up.
Take each roll up and spread about a tablespoon almond butter on one side. Roll.
Whisk all ingredients for the glaze in a bowl and drizzle over roll-ups.