Hey, Phil. I stick to Splenda for most recipes. It measures cup for cup compared to sugar so it makes powdered sugar replacement simple and easy. Plus it just tastes the best.
I think agave nectar is highly overrated. It’s still sugar, after all. I’ll use a little raw, unrefined honey in a rare recipe or two, but not often. A jar can last me a year. So, good choice getting rid of those things.
Apple sauce works in some recipes, just be sure to buy it unsweetened. I don’t use this often; it kinda falls into the fruit juice category i.e. making apples into juice or sauce gets rid of some of the good (fiber) and concentrated some of the bad (sugar/fructose). Still, the no-sugar-added stuff is okay for some recipes.
BTW, I recently I picked up some organic coconut sap for my morning cup of joe. Still pretty carby, and not that great tasting, so I think that’ll be my last jar of it.