In a large mixing bowl, blend together 2 cups of Greek yogurt, ½ cup of fresh key lime juice, ½ cup of powdered Swerve, 1 teaspoon of vanilla extract, the zest of 1 lime, and 1 scoop of vanilla protein powder until smooth.

Prepare a baking sheet by lining it with parchment paper. Pour the yogurt mixture onto the lined baking sheet and spread it out evenly to a layer about ½ inch thick.

Sprinkle a generous layer of crushed gluten-free graham crackers and toasted coconut evenly across the yogurt mixture. Press the toppings gently into the yogurt layer.

Place the baking sheet in the freezer and allow the mixture to freeze for about 4-6 hours, or until solid.

Once frozen, remove the baking sheet from the freezer, lift the parchment, and break the bark into pieces of your preferred size.