I have had good results with a combination of Splenda and erythritol in my almond-flour banana bread -- I went from 1 1/4c Splenda to 1/4c Splenda and 1/2c erythritol, and I will occasionally cut it to 1/3c erythritol if the bananas are unusually sweet.

I need to try out the Splenda/erythritol combo on the chocolate ganache I've been working on for my cheesecake. It's funny, but the only time I notice an artificial taste with Splenda is in combination with unsweetened chocolate, where it tastes flatter and more bitter than the same amount of sugar would. Increasing the amount of Splenda helps some, but even when it's really sweet, there is still something off about the taste. DH comments on it too, though he is more sensitive to the Splenda taste in other foods than I am. Has anyone else noticed this, or had better luck using a combination of sweeteners with unsweetened chocolate?