I would think that going to keg to bottle defeats the purpose of the beauty of kegging (simplify, speed up the process, reduce risk). Every time you move the beer from vessel to vessel you risk creating a defect / infection. You will also lose some beer as you try and bottle up a full keg - unavoidable even with a good counter-pressure bottle filler.
I have the same challenge you have - limited brewing space, no kegerator. I was able to move shelves around in my food refrigerator and fit 1 or 2 5 gal corny kegs inside and keep a simple picnic tap coiled up inside. Most of the time, there is only one corny and that leaves a decent amount of fridge space for 1 person worth of weekly food, plus the keg. Have a wife, family sharing the fridge and this is definitely a deal breaker. However, a 2.5 gal keg can probably work with minimal intrusion. Keeping the other keg at room temp, or in a cool basement after carbonation for a few weeks should not hurt quality.