@ChoatieMom I would like your post twice if I could. mm 
If your aim is to not break your fast, you are going to really be savvy about your coffee, realistically anything with significant milk/milk product/sugar, I read that about 30 cals is enough to get you out of a fasting state, that is a splash of milk, watch out for the almond milks that are a minefield (some are excellent at 30 cals a portion). I have no problem with stevia, Really, you are just going to have to adjust, it will happen. If you don't like coffee without adding sweetener and flavor, maybe you don't really like coffee. Try tea? I would love someone to scientifically define what this bloat is though? fat? constipation? Fluid retention?
I use fat free half and half, which is one of the few non-fat things where the taste is virtually identical to the full fat version. I also use Splenda, Sweet and Low or Equal, whichever is available. I drink very little coffee, relatively speaking, so I want to enjoy it. I don’t like almond milk and I am lactose intolerant, so any form of regular milk is not going to do it for me. At D’s suggestion, I tried agave, but it has the xylitol/sorbitol type of sweetener in it. I am sensitive to those and, unfortunately, didn’t realize agave had it. It I ever need an emergency laxative, I will try coffee with agave again, but other than that, no way.
I have given up soda, I have given up candy and white chocolate, I have given up chips, bread and crackers. I am NOT giving up Splenda.
I’ve found the water temperature affects bitterness. I have an AeroPress and find that 185F makes coffee that isn’t too bitter but the same coffee brewed with boiling water tasted bitter. So you could try using cooler water.
Another tip is to add a small about of cream or milk. The milk proteins bind to some of the tannin in coffee or tea. This reduces bitterness and also helps prevent staining your teeth.
Someone already mentioned salt and that’s another good approach. Just a very small pinch, you won’t/shouldn’t taste the salt at all. Salt masks bitterness, something good to know for cooking. And it works the other way; if you’ve over-salted a soup or stew then adding a splash or two of vinegar such as red wine vinegar reduces the apparent saltiness.
An article discussing salting your coffee is https://www.littlecoffeeplace.com/salt-in-coffee
Maple syrup. From our own maple trees. I keep telling myself it’s healthier than sugar because it’s all natural… 
About five years ago I decided to have my coffee without sugar for a week. Alternative sweeteners taste bad to me (a thousand times sweeter than sugar and not in a good way.) After the week was over I decided I liked coffee just fine without sugar and haven’t used it since. I do put a little half and half in it.
I put a little heavy cream in an empty mug, nuke it for a few seconds, use a hand held stick foamer, then add coffee.
I like dark roast though, specially Lavazza
I too decided about 5 years ago to avoid adding any sugar, artificial sweeteners or coffee creamer. I would just add some milk and got used to the taste of it. I figured by avoiding one spoon of sugar a day I was saving myself from having 365 spoons of sugar a year.
I do find a taste difference between fat free half and half and fat full half and half.
I actually may have tried pure maple syrup - just a little - sort of just like having a flavored coffee grind.
That would be the other question @conmama - what kind of coffee do you use and do you use a flavored coffee or no? Maybe if you had a vanilla or other flavor in your coffee grind that would help.
If you want to foam your milk, the more fat it has the better it foams. I have a nespresso machine with the Aeroccino3. Love it. I use fat free milk with a tiny bit of half and half and that helps it foam much better.
Almond milk doesn’t foam from what I’ve heard.
@deb22, I’m pretty sure it’s actually the LESS fat milk has the more it foams.
(I’ve been steaming milk at home and making lattes at home for over 20 years).
When I drink regular coffee, I use less than a teaspoon of coffee. I usually drink 2 lattes a day, and I put a tiny bit of hazelnut syrup in them. Note - I am NOT claiming these are healthy choices.
If you are getting a bloat response I’d bet dollars to donuts it’s the fake creamer.
Stevia is a great sweetener. No rise in blood sugar and almost no calories. Why not just add some real half and half and enjoy that cup or two in the morning.
I add a 1/4 tsp or so of a blend consisting of 1/2 Ceylon Cinnamon (*), 1/4 cardoon, 1/4 nutmeg
Saigon and Ceylon cinnamon are different animals. If you are going to take cinnamon on a daily basis consider getting the Ceylon. Saigon is Cassia and has a much higher content of coumarin which can cause liver toxicity.
I have never done this before with coffee but fennel seeds are sweet. If you put some in boiling water that would sweeten your hot beverage. I know many people that have used this when making tea. It aids in digestion and reduces water retention. It actually has a lot of health benefits. Another thing used in sweetening tea is cinnamon or cardamom.
I have an espresso maker and a separate frother. I make a double shot of strong espresso and foam 1% (Lactose free–I’m lactose intolerant; sometimes I have to mix 2% and skim to make my own 1 %) milk. Haven’t needed or wanted sugar (at least not in my coffee) in decades.
Interestingly, I find that the trader Joe’s milk froths better than the lactaid or lactose-free supermarket ,milk
How much milk though? Devil is in the details. I love me a latte but no way is it short on milk.
@anomander, post #35: Double ‘Like’.
Many people sensitive to milk can digest cream better than milk. The ratio of fat to milk proteins and lactose helps (one of the three latter, casein, whey or lactose is usually the culprit). That’s why low fat milk is worse for some people - worse ratio, and the overprocessed added milk solids aren’t healthy either.
Disclaimer: I am totally sold on the science behind Primal/PHD eating, so would recommend:
No sugar/sweetener at all in the coffee, just heavy cream or coconut milk - won’t break your fast. For an after lunch or after dinner espresso: black, and enjoy a piece of dark chocolate with it, preferably sweetener with xylitol, great for the teeth.
Of course, I only drink green Gunpowder myself - has just the right amount of bitterness and I avoid the milk dilemma. Coffee is just too bitter for me, full stop.
@Sybylla - Mine is more of a cappuccino than a latte.
I can’t drink caffeinated coffee anymore. I use decaf and chicory. The stevia and hazelnut made it taste not bad. That is how addicting coffee is. I can’t drink the real stuff anymore, but feel the pull to drink coffee. Or maybe now it’s the sweetness that I’m addicted to? This morning I tried it again with cinammon and more vanilla almond milk and it tasted bleh, I threw it out. I wasn’t bloated all day yesterday, though, and that felt great. I’m pouting this morning because I want my sweet coffee.
A few years ago I started cutting down on sugar. The result is amazing. I didn’t realize how all those little bits here and there were adding up.
I make Hazelnut coffee and Nuke a good amount on unsweetened Almond milk (like maybe 1/4 cup). I find I have to temper it because I like my coffee hot. I add nothing extra. It took a little bit of getting used to but now I actually prefer it. Once in a while I’ll treat myself to coffee with half and half and sugar but I consider it a desert when I do that.