Whisk together all ingredients for the filling in a bowl. Set aside.
Whisk together eggs, erythritol, heavy cream, water, and vanilla extract in a bowl.
Blend in the coconut flour and cinnamon 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 prepared filling to one side. Roll.