>What types of builking agents are available? What are the tradeoffs?

A common bulking agent is maltodextrin

>>.Does it lack that caramelized flavor
>>of sugar?


> Yes,,,,,



>Is there anyway to compensate for this? Like some molasses or caramel
>flavoring?

If you add molasses...you are supplying already a small part of
sucrose so its not completely sugar free anymore.
Caramel flavoring is possible but the flavor profile is not identical
as the naturally made caramel flavor that results from the Maillards
Reaction of the reducing sugars and amino acids during baking