I did well making bbq sauce not using molasses at all. I compensated for it with other flavors.
In times past I would have used it a lot in making baked beans, but since beans are such an infrequent thing for me (I haven't had baked beans at all since going low carb, and I had garbanzos maybe 2x in something, but otherwise no) beans haven't been a problem. If I did make them, there are other ways besides using molasses.
I really have been thinking ahead (holidays?) and gingerbread has been on my mind to have in some form or another. But as might be expected, molasses is a BIG player there. I came across some Da Vinci sugar free gingerbread syrup. I have had the full sugar version in times past for lattes, etc. I think it could add plenty of flavor in certain recipes. I can't recall if it was overly "spicy" tasting but will see when I get it to find out if it is good for other things.

I had thought of barley and barley malt but they do have a bit of carbs. Anything, I think, done to barley to bring out that flavor would also increase the carbs as well. Not sure if it would make it worse than some molasses by then.
I haven't tried chicory or coffee but that might be a great idea for beans. Coffee and bourbon together particularly strikes my interest there.
Thanks for the ideas!
I think I have several things I could try now.