Technically yes but not super practical. Normally you want to ferment in a larger vessel with a larger starting volume to end up with your desired final volume. For example, 22 liters into a 25 liter fermentor (think 20% extra headspace for primary). The extra head space allows space for kraussen. Then you can rack off the yeast and end up closer to something like a desired 20 liters into a keg. Also since you are making mead fruit is often used that would be difficult in a keg.

I would recommend ferment in fermentor then rack into keg for conditioning etc. no one wants a pour of your fermentations yeast cake.