My sister swears a pinch of salt in the coffee grounds (before you brew) takes away the bitterness
@abasket I agree about the IKEA frothers, but buy them in pairs as they break easily. A tiny shake of cinnamon on top also makes it a tad “sweeter” without adding sweeteners. I use 1% milk. For some reason, Trader Joe’s milk does not foam as most others.
Not sure about “healthy,” but I like a bit of Ovaltine in mine, instead of sugar.
Cinnamon. I keep some extra in my car, too.
I am a bulletproof coffee drinker. It was the only way I could finally kick sugar out of my coffee. (1-2 tbsp Kerrygold unsalted butter, whipped with the coffee in a personal blender.) That’s my breakfast. I run on fat for energy until lunch. And no, it doesn’t taste gross, I promise. But, I will not use any other form or brand of butter.
@evergreen5 doesn’t the butter and the coffee separate? I picture a layer of fat floating on top of my coffee
I’ve been using unsweetened vanilla almond milk and I love it.
It’s not sugar, but gives a hint of something extra.
I used the almond milk also today, but I think I need more. The cinammon was a nice touch. Maybe after awhile I won’t miss the sweetness.
I drink my brewed coffee black and very strong, but when I have the occasional flat white or cappuccino, I like about half a packet of raw sugar. If this is what kills me, so be it!
I also eat food and can’t get by on a cup of coffee with a pat of butter in it, haha.
I only drink strong, black coffee without any added sweetners. My preference is to have canned sliced pears or another fruit or starch to balance out the experience.
Ok, taking one for team. I poured myself a half cup of hot coffee just now, added about a half teaspoon of butter, stirred it until the butter melted and then let it sit for about 30 seconds. Although there was a little something on the top, most of it seemed to dissolve. Taste-wise, I wouldn’t dump it out in the sink or anything if I really needed the caffeine. But to me if you want sweet coffee without calories, you add a packet of Sweet 'N Low and if you want some fat, you add cream. I think this problem was solved thousands of years ago by the Egyptians or Mesopotamians.
@threebeans No, it doesn’t really separate. That’s where the blender comes in. It’s actually a bit foamy on top if I drink it soon enough. I don’t recommend whipping by hand except for emergencies (lol like being on vacation with no blender availability). And I don’t recommend any other butter but Kerrygold unsalted in the silver wrapper (e.g. salted butter in coffee is gross). Walmart now sells it for a decent price.
Oh, a blender! it sounds like a formulation experiment! 
I don’t want to formulate my caffeine when I need it fast. Hence, 1/4 2% milk 3/4 covfefe. 
@BunsenBurner I’m not sure how well a regular, large blender would work - worth a try, as an experiment. You would be looking for coffee that looks the color of cafe au lait with a little foam on top. For me, the personal blender lives on the counter next to the coffee maker so it’s super fast, and easily fits in the dishwasher. Large blender might be annoying to clean. (off topic, but I need to thank you for the splash guard recommendation - i think that was you - they’re working marvelously)
Thanks, but I can’t take the credit - must have been another poster! No, even a personal blender is one too many to wash for me.
Going back to sweeteners, manuka honey is supposed to be full of good stuff, and at the price it goes for, it is hard to OD on it.
I don’t know what type of coffee OP is using, but a high-quality light roast should be less bitter than a dark roast. Starbuck’s beans tend to be over-roasted and bitter, IMHO, so OP might want to try and find a local roaster if she’s been using Starbuck’s.
The method of brewing the coffee can also affect bitterness, as can the volume of beans. Over-drawn beans will result in a more bitter cup. OP might want to take a look at her machine or pourover technique. The type and quality of the grind also matters, and should be matched to the brewing method, e.g. too fine of a grind combined with a slow brew results in over-drawing, which affects bitterness.
If OP is amenable to iced coffee, cold-brewed coffee is less bitter than hot-brewed. The heat from the water is what extracts the bitter elements from the beans, so cold-brewed coffee results in a sweeter, smoother cup.
I’ve heard of the butter thing before - I know some people love it. One article I read said that the butter really has to be blended/frothed in, you’re not just dropping a pat of butter into the cup and drinking it! Personally I prefer to take my butterfat in the form of full cream, so I use a couple drops of full cream and a bit (maybe 1/2 tsp) of a 50/50 mix of raw sugar and coconut sugar (https://www.healthline.com/nutrition/coconut-sugar#section5).
Baileys.
I do think coffee matters in terms of bitterness. And I’m no coffee genius.
Another alternative…and don’t laugh…pour your coffee add a warm milk based product (whole milk, half and half) and then a small squirt of whipped cream - a full dairy one. Again, a little sweetness on the top for those first few sips and then I think you get used to the coffee “taste” and the rest is enjoyable. I’ve done this for the rare cup of coffee in the afternoon. Like hot chocolate minus…the hot chocolate!!
Bad fat is bad fat. Try a lighter roast.
And sugar/sweetener is the scourge of modern society.
I would switch to real sugar and reduce the amount used by a tiny bit each day. As others have suggested, play around with combinations of high quality coffee, cinnamon to enhance sweetness, and half-and-half to mute the bitterness.
When I use half-and-half I don’t add any sugar. Dairy doesn’t always agree with me though, so most of the time I use Trader Joes soy creamer. It has a small amount of real sugar but it tastes way less sweet than other brands of creamer I’ve tried.