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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a baking pan with nonstick baking spray.
In a large skillet, melt butter over medium heat. Sauté the chopped onions for about 10 minutes until they become translucent.
Add the celery to the skillet and stir in the parsley, sage, thyme, salt, and black pepper. Cook for an additional 5 minutes, stirring frequently. Remove from heat.
In a large bowl, combine the toasted low carb bread and cornbread stuffing, mixing them together.
Add the beaten egg and ¾ cup of chicken broth to the bowl, and stir until well blended.
Incorporate the sautéed onions, celery, and seasonings into the mixture.
Shape the mixture into small balls using your hands and place them on the prepared baking sheet.
Bake in the preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 20 minutes.
Carefully pour the remaining chicken broth over the stuffing balls.
Return the baking sheet to the oven and continue baking at 375 degrees Fahrenheit (190 degrees Celsius) for an additional 15 minutes.
Once cooked, remove from the oven and let them cool slightly before serving.