Splenda is the current artificial sweetener of choice here. I'd use ground Stevia instead (which is at least natural), but it's so bloody sweet that I can never get the right amount of it such that it's not overwhelmingly sweet or completely unnoticeable.

Basically, I got the idea to try and make cinnamon toast using peanut butter instead of butter, since I was already eating peanut butter on toast for an energy boost before my swims and though I'd make it a bit more flavorful. It does sound like it would be good on a croissant- but I imagine the low-carb/high-protein bread I use is a bit better for my purposes in this case. ;)