Yes, as a matter of fact many people do appreciate the taste of sweet things and don't feel satisfied without something sweet on occasion.

The world's come a long way since the days when there was only saccharin. And I think anyone who had a diabetic family member in those days can really appreciate the difference that aspartame and splenda made to the lives of those who can't eat suger... and for those of us who choose not to eat sugar.

Used properly, artificial sweetners have hardly any discernable aftertaste. They must be treated as the substance they are. They should be combined with flavours that compliment them and cooked in ways that don't impair their taste. If you try treating them as if they were exactly like sugar then they can taste rather foul.

Saccharin seems best in foods with a tart taste like lemon and rhubarb and it doesn't change at all when cooked. Also adding a pinch of salt to the sacharrin sweetened food helps to counteract the overly sweet taste.

Aspartame works well with the sweeter flavours like german chocolate, cinnamon, strawberry, vanilla, and caramel but must not be added to foods that will be cooked. Just like sacharrin, a pinch of salt is sometimes needed to temper the sweetness.

Splenda seems best with dark chocolate or fruity flavours but it can taste slightly bitter in foods that are baked for a long time. It's very nice with cream and berries or for cooked custard.

For ideas check out some diabetic cookooks... they may not have many low carb recipes but they will give a good idea on how best to use artificial sweetners.