Baked beans - Ideas how to reduce sugar content

I was hoping that someone would have a great recipe for baked beans, my recipe has brown sugar (can I substitute Splenda Brown sugar?) and molasses not sure what to use in place of that....any suggestions would be helpful.
Gail

I use the splenda brown sugar and a little bit of ketchup and sugar free syrup. They are really good.

What kind of sugar free syrup would you use?

Here is a recipe I make often. I use a pound of bacon in it also....

Baked Beans

1 tablespoon olive oil
1 cup chopped onions
1 cup chopped celery
2/3 cup chopped green bell pepper
1 garlic cloves, crushed
1/2 cup sugar free ketchup
1/3 cup tomato paste
1 cup reserved cooking liquid from beans
1/4 cup dark agave nectar
1 teaspoon maple extract
3-4 Tablespoon cider vinegar
1 teaspoon salt
2 tablespoons Dijon mustard
2 tablespoons fake brown sugar
4-4 1/2 cups cooked great northern beans, rinsed and drained, liquid reserved

Or use 1 bag dried beans cooked in pressure cooker for 40 minutes

Directions

Preheat the oven to 350.

Heat the oil in a large sauce-pot over medium heat. Add the onions, celery, peppers, and garlic and coo****il just soft. Stir in the ketchup, tomato paste, bean cooking liquid;
agave nectar; maple extract, vinegar; salt; mustard; and pepper sauce, if using. Cover and simmer the sauce for about 20 minutes.

Pour the beans and the sauce into the prepared dish. Bake, covered, for 1-1/2 hour, then uncovered 1 hour or until liquid is absorbed but not too dry. After you remove the cover, check often to make sure they are not too dry. If that happens, you can stir in 1/2 cup more reserved bean liquid, but its best not to let them over bake and dry out in the first place!
 

Sounds awesome, I think I will give it a shot this weekend.

where do you buy agave(sp?) nectar??