Drizzle with olive oil and toss until the bread is fully coated.
Sprinkle with dried rosemary, sage, and parsley.
Prep a baking sheet with parchment paper.
Spread out the bread cubes onto the parchment paper.
Bake them for about 10 minutes or until they are golden brown and toasted.
In a large frying pan, cook the breakfast sausage.
While the sausage is cooking, dice the onion and celery.
Add 1/2 cup of butter to the cooked breakfast sausage and add the onions and celery. Cook until soft. This will take about 5 minutes.
Add the toasted low carb bread cubes to the frying pan with the sausage.
Add 8 ounces of chicken bone broth and mix. The liquid will absorb into the toasted croutons.
Mix the stuffing so that the liquid is equally distributed.
Each keto or low carb bread might absorb liquid differently and the loaves of bread might be different sizes too. Add another 8 ounces of chicken broth if your bread needs more liquid to make the stuffing.
Cover the stuffing and turn off the heat and allow the liquid from the steam to soften the bread and finish absorbing all the liquids for the perfect stuffing texture.