Whisk together all ingredients for the filling in a bowl. Set aside.
Beat the eggs 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 nutella on one side. Roll.
Whisk together erythritol and cinnamon in a bowl. Sprinkle over roll ups.