You raised the temp so it's likely what you're seeing is dissolved CO2 coming out of solution.
^ This for sure, but also, even though the yeast have gone dormant, they are still metabolizing their stored glycogen reserves, albeit very, very slowly--just enough to stay alive. They are still generating CO2. They will do so until they have exhausted their glycogen reserves and die. A small bubble every few minutes, long after final gravity has been reached, is to be expected while the beer is sitting on the yeast cake.
Yeast only clean up while they are active. If the beer has reached FG, the yeast are no longer active and no more clean up will occur. The risk of kegging it and keeping it at room temp is you are giving ingressed O2 more opportunity to damage the beer. If you are going to keg it, I'd cold crash the keg right away.
If the concern is that off flavors are present, just take a sample and taste/smell it, or better yet do a forced VDK test on it. If there is no diacetyl present, you're good to crash it.