Good information on this site and thread, I do enjoy reading all the comments. I joined the site just yesterday, so no history on me; however, I am south of the equator and have been brewing 14 gallon batches all grain for 4 years now.
The keg conditioning is a very good way to go using priming sugar. Pay attention to your headspace, don't fill too much but also not too low in the kegs. after a couple of days, vent the keg slowly to purge some of the air.... since you stated you don't have CO2.. means you can't purge the air from the headspace. the yeast do need the oxygen in the air space to get things going, but still good to vent it if you had too much head space.
I use this method often with great results. I do agree that bottling is a lot more work. I bottle most beers, keg some; bottle because I can take my time drinking the beers, up to two years plus. once I tap the keg, I feel like i need to drink up faster which isn't an option for me as I use 30 Liter kegs and can't have a lot of people over during the pandemic we are facing currently.
I have had a keg still taste great a year after tapping, but normally they don't get better with time... bottles do maintain or improve with time.. depending on the type of beer.
Cheers! Salud!