I split the difference between sugar and Truvia since all Truvia didn't taste that great to me once I started using real cream. I used to use something like 5 spoonfuls of sugar (crazy, I know) but now I use a spoonful each of sugar and Truvia ... which isn't perfect, but it's a vast improvement.
I know that doesn't fit with your all-or-nothing approach, but figured it couldn't hurt to share.
"a few" splenda in ONE cup of coffee? My friend, you don't like coffee, you like sugar. Coffee by nature is bitter, switch to tea.
Ceylon cinnamon in the grounds is kinda sweet.
When I'm too lazy to brew, Mount Hagen is a surprisingly good instant brand and doesn't need embellishment.